Problems cooking millet

[cyneller]

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?

 

[ChefJune]

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.

 

[cyneller]

It was "mexican style" because it had cumin and coriander and jalapenos. And bird seed! Next time I'll toast less, thanks.

 

[ChefJune]

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!