Millets, the small, unassuming grains are slowly regaining their popularity around the world. These ancient grains go as far back as 10, 000 years, especially in the Asian and African continents.

1. In a heavy-based 2-quart saucepan, toast the millet in a dry pan over medium heat, stirring constantly, until the kernels brown lightly and become fragrant. 2. Add the chicken or vegetable stock ...

Place millet and water in a large saucepan. Bring to a boil, reduce heat to medium low and simmer until tender, about 30 minutes. Add onion, corn and peppers to a sauté pan with 1 tsp oil and cook ...

Place large skillet over medium-high heat and drizzle with olive oil. Add rice and millet, stirring occasionally until toasted. Add tomatoes, chicken stock and water. Stir, bring to boil, then cover ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 1 tablespoon butter> 1 tablespoon olive oil or sunflower oil> 1 onion, finely chopped> Heat butter and olive ...

Traditional dishes prepared with millets emerged as the highlight of a cooking competition organised in Madikeri, in Kodagu district of Karnataka, to revive forgotten culinary traditions. Over 60 ...