10 Cups Water 1 Cup Millet 1/2 Green Pepper 1/2 Shallot 2 Cloves Garlic 1 Cup Garbanzo Beans, canned 2 Tbs. Chopped Parsley 2 Tbs. Olive Oil 1/4 tsp. Ground Black Pepper 1/4 tsp. Salt
Bring water to a boil.
Add millet and boil for 20 to 25 minutes.
Taste millet at the 20 minute mark to see if it is cooked soft, like rice.
If it is still a little firm keep boiling for a few more minutes.
While millet is boiling, gather and process all other ingredients.
When millet is cooked, dump it into a strainer as you would pasta,
Spray cooked millet with cold water for only a few seconds to stop the cooking.
Let millet sit in the strainer for a few minutes to dry.
Place a pan over medium heat on the stove.
Add oil, green pepper, shallot and garlic.
Cook and stir ingredients for a few minutes.
Onion will just begin to brown.
Add garbanzo beans to the pan.
Cook and stir for a minute just to heat.
Add cooked millet, parsley, salt and pepper.
Mix everything together and taste for seasoning.
Remove millet from pan and serve.
Can be enjoyed hot or cold.
New Taste Thinking:
I have prepared millet in a number of different ways. I find that boiling the grain in the "pasta" method works the best. Boiling the grain in an abundance of water yields a much lighter grain as opposed to the absorption method which yields a starchy gummy grain,
As a side note: I prepared the millet and the stewed okra on the same day intending on eating them together for dinner. I honestly loved both of the dishes, which is why I posted them, but did not love them together. I did however eat them cold the next day and they were perfect together,,,,???
