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Old 01-03-2009, 10:31 PM   #1
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Problems cooking millet

So I just tried to cook a recipe called "mexican millet," which basically has you toast the millet, then simmer it in vegetarian broth. I simmered it in vegetarian broth plus the water from a can of diced tomatoes. The millet didn't absorb any water at all, it came out like bird seed. Can anyone tell me what went wrong?

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Old 01-04-2009, 12:00 AM   #2
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I'm guessing you toasted it too long.

I toast it, and cook it like risotto. It absorbs the liquid fine if done gradually.

I never heard of that being called "mexican style," tho.
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Old 01-04-2009, 12:13 AM   #3
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It was "mexican style" because it had cumin and coriander and jalapenos. And bird seed! Next time I'll toast less, thanks.
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Old 01-04-2009, 12:15 AM   #4
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The seeds should start popping like popcorn, and a very nice odor comes from it. I stop toasting when I get the nice odor.

Well, that makes sense! Those flavors certainly sound Mexican to me!
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