Herbed Millet

1. 1

   In a sauce pan stir millet over medium heat until seeds turn golden.

2. 2

   Stir continuously so the seeds do not burn.

3. 3

   Remove the sauce pan from the heat and stir in the boiling water.

4. 4

   Add 1/2 teaspoon of salt and 1 tablespoon of the butter.

5. 5

   Cover and cook over low heat for 15 to 20 minutes or until millet is tender.

6. 6

   Stir in the additional butter, pepper to taste, parsley and chives, fluff up with forks and serve immediately.

7. 7

   Or, you can let the millet stand, covered for 15 minutes, then add the butter and herbs and serve.

8. 8

   If you cook the millet in advance, store it, covered in the refrigerator for up to 2 days.

9. 9

   Reheat it either in a microwave oven or covered, in a 250 degree oven.

10. 10

    Fluff up, then stir in butter and herbs.

No additional tips available.