MILLET WITH NUTS AND RAISINS
1 cup millet
3 cups chicken stock
1 large onion, chopped
8 tablespoons butter
1 teaspoon salt (or to taste)
1/2 cup golden raisins
1 ounce pistachios or almonds, toasted and slivered, about 1/4 cup
Stirring constantly, toast the millet in an ungreased skillet over medium heat for three to four minutes, or until golden. (You will hear the millet pop).
Add the butter and onions and saute.
Add the chicken stock and raisins and cover the skillet tightly and simmer the mixture for 15 minutes, or until the millet is tender and the stock is absorbed.
Stir in nuts and toss lightly. Add salt if needed (depends on the saltiness of the stock) and serve.
Adapteded from source: the Time-Life Good Cook series
1 cup millet
3 cups chicken stock
1 large onion, chopped
8 tablespoons butter
1 teaspoon salt (or to taste)
1/2 cup golden raisins
1 ounce pistachios or almonds, toasted and slivered, about 1/4 cup
Stirring constantly, toast the millet in an ungreased skillet over medium heat for three to four minutes, or until golden. (You will hear the millet pop).
Add the butter and onions and saute.
Add the chicken stock and raisins and cover the skillet tightly and simmer the mixture for 15 minutes, or until the millet is tender and the stock is absorbed.
Stir in nuts and toss lightly. Add salt if needed (depends on the saltiness of the stock) and serve.
Adapteded from source: the Time-Life Good Cook series
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