As part of the pantry reset, I had intended to share a video about the three ways I make millet. The video didn't turn out super well so I decided to share the information here with a few millet recipes to use with the cooking methods. Millet is a workhorse in my kitchen. It's a quick-cooking pseudo-grain that soaks up flavor. It's perfect for almost any type of meal and depending on how you cook it, can transform itself into something new.

Regular: I make regular millet with a 2:1 ratio of water:millet, toasting the millet in a dry skillet for 60 seconds before adding the water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook until most of the water has been mostly absorbed; 18 minutes or so. Remove from heat and let sit for another 10 minutes to let the millet continue steaming.

Cracked: This is the version for making porridges and polentas. By cracking the millet, it helps thicken the overall dish and I treat cracked millet the same as polenta. For this, I toast then crack. Combine a 3:1 ratio of millet:water. Bring to a boil, reduce to a simmer, and cook for 22 to 25 minutes until the mixture has thickened. If making polenta, I like to stir in a bit of butter and cheese.

Overcooked: Finally, the third way I use millet is to overcook it. This method is perfect if you plan on making grain grains/fritters. I use roughly a 2.5:1 ratio of water to millet and let cook for about 25 minutes. By adding extra water and letting cook a bit longer, the millet becomes a bit more cohesive.

Now that you are armed with my favorite three ways to cook, here are some millet recipes to get you started!