Tuesday, February 16, 2010


last night, and a work dinner tonight. Back to regularly scheduled cooking on Wednesday, on which night I will try farro for the first time. A new whole grain! This could be big.


Naunihal said...

I'm hoping you try sorghum or millet, because I want to know how they work out! Did you know that Ethiopians also make injera from Sorghum? Teff is the preferred grain (it's higher class) but 80% of the sorghum crop in Ethiopia goes into injera. You can also make porridge with it (how it's usually eaten in Africa, it substitutes for cornmeal in polenta like mush), or flatbreads (how it's eaten in India)

Naunihal said...

millet is also cooked like rice!

Heather said...

The thing about millet is that you have to sautee it first, and my idea of whole grain cooking is to throw it into the rice maker and forget about it. Though I am willing to wash quinoa (also necessary) so I'll give millet another go and see if I can take it.

Naunihal said...

I never wash my quinoa, I think it comes pre-washed because I don't taste anything bitter.

I've seen suggestions to toast millet first if you want it to taste nuttier, but it doesn't seem to be necessary. I'd seen people suggest just the rice cooker, but I don't have one of those either -- I've destroyed two.

You might also want to try sorghum or millet flour in pollenta (in the oven so you don't have to stir it) or if you're cooking injera again.

Feel better soon!