Standard Cooking Method
- Heat oil in a saucepan over medium-high heat.
- Add onions and mushrooms, and sauté for about 3 minutes, or until onions are translucent. Add millet and stir to coat well.
- Pour in chicken broth and add raisins. Bring to a boil over high heat; reduce heat to low, cover pan and allow millet to simmer for about 20 minutes, or until liquid is absorbed and millet is tender.
Cooking method for couscous
- Rinse quinoa in cold water to remove saponins, a bitter coating on the grain surface. The other grains (except couscous) can also be rinsed before cooking, to wash them.
- Bring water to a boil in a saucepan. Stir in grains.
- Reduce heat to low, cover and allow to simmer until liquid is absorbed and grain is tender. If the grain is still not fully cooked, add a little more liquid and continue cooking for a few minutes. Do not remove lid or stir during cooking.
- Remove from heat and separate grains with a fork to release steam.
- Allow to sit, covered, for 5 minutes.
- Bring water to a boil in a saucepan. Stir in couscous.
- Cover, remove from heat and allow to soak for 5 minutes, or until liquid is absorbed and couscous is tender. Do not remove lid or stir during cooking.
- Separate the grains with a fork to release steam.
- Vary the flavours by using different cooking liquids, such as water, or chicken, beef, vegetable or mushroom stock. And why not fruit juice? Fruity couscous is delicious!
- You can reduce cooking time by soaking hard grains overnight.
This will save you about 40% of the cooking time. Since the grains will have already absorbed some water, the amount of cooking liquid should be reduced.
- Quinoa and millet can be dry-roasted* before cooking to give them a nutty flavour. Roasting them slightly reduces cooking times.
* To dry-roast grains, heat a small non-stick skillet over medium heat. Add grains and sauté for about 1 minute, or until fragrant and lightly toasted.