The naturally nutty flavor of millet is greatly
enhanced when the grain is sautéed in butter before cooking
liquid is added. In this unusual recipe, the cooking liquid is pure
orange juice, spiked with a hint of vanilla. As the millet absorbs
the orange juice, it turns a glorious warm, golden yellow color.
Toasted pecans are then added, imparting just the right amount of
crunch and an even deeper flavor. This is just a totally
delightful, surprisingly different bowl of cereal!
- Use a 10-inch skillet with a
- This dish keeps for up to 3 days
in a tightly covered container in the refrigerator. Add a little
water before reheating it in the microwave or on the
1 cup millet
1 tablespoon unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups orange juice
1/2 cup minced pecans, lightly toasted
- Place the millet in a fine-mesh
strainer and rinse well under running water. Set aside to
- Place a 10-inch skillet over medium heat and wait about 1
minute. Add the butter and, as it melts, swirl to coat the
- Sprinkle in the drained millet and the salt, and turn the heat
to medium-high. Sauté the millet for 5 minutes, or until it
begins to brown slightly and gives off a toasty aroma.
- Add the vanilla to the orange juice, then slowly pour this
mixture into the hot pan, about 1/2 cup at a time, waiting after
each addition for the liquid to begin bubbling.
- Cover the pan, and reduce the heat to a simmer. Cook
undisturbed for 15 minutes, then remove the lid and stir the millet
from the bottom of the pan, so the grains get redistributed.
Replace the lid, and cook for another 15 minutes, or until the all
the water is absorbed and the millet is tender. Remove the pan from
the heat, and fluff the millet with a fork. If the millet is too
crunchy for your taste, add about 3 tablespoons water, cover the
pan, and let it cook for another 5 to 10 minutes over very low
- Stir in the pecans, and serve hot or warm--plain or with a
little honey and/or milk drizzled on top.