Saturday, September 17, 2011

Chicken and Millet

I had some millet leftover from last year when I tried a Chinese dish. The Chinese was good but we're not in the mood for Chinese very often. So the millet has sat on the shelf, locked up tight in a jar. That recipe is the only time I've ever cooked or eaten millet... Till today :)


Big batch millet and onions:
3 tbsp butter
2 medium onions, chopped
2 cups millet
4 cups chicken broth

Melt butter over medium heat. Saute onions and butter, stirring often, until millet is golden brown. Add chicken broth and bring to a boil. Reduce heat, cover and simmer 25 minutes or until millet is cooked.

Additional ingredients:
Leftover chicken, chopped
Tomatoes, chopped
Salt & pepper

Mix the rest of the ingredients and millet in whatever proportions you like. I portioned the chicken into individual bowls, then mixed in some of the millet mixture - about 1/2 cup millet per 2 oz chicken. Stir in cream until desired consistency. Add S&P to taste. Heat if necessary. Mix in tomatoes.

Save the rest of the millet for another meal.

Yummy, healthy, and very hearty!

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