Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
- Yield: 2 cups
Photography: STEVEN FREEMAN
- 1/2 cup hulled millet
- 1 cup vegetable stock or canned low-sodium vegetable broth
- Sea salt and freshly ground black pepper to taste
Place a small saucepan over medium-high heat, and add the millet. Toast until it has a nutty smell, 4 to 5 minutes.
As soon as the first grain pops, remove the pan from the heat and pour the millet into a bowl. Add cold water and swirl it to wash the millet. Then pour the millet into a fine-mesh sieve and rinse it under cold running water for another minute or until the water runs clear.
Bring the stock to a boil in a medium saucepan. Add the millet and salt and pepper to taste, reduce the heat, and simmer, covered, until all the liquid has been absorbed, 20 minutes.
Remove the pan from the heat and let it stand, still covered, for 5 minutes.
Fluff the millet with a fork, and use as desired.