MILLET

is not just for the birds. I cup of millet rinsed in a sieve and shaken to get rid of most of the water, then toasted in a dry skillet until the remaining water has evaporated, each grain is separate, and the millet gives off a pleasant, toasty aroma. Add to 3 cups of boiling salted water, reduce heat to low, cover, and simmer for 30 minutes. Then let stand for 5 minutes and serve. A little like brown rice, but less chewy, very tasty, and full of vitamins. Eaten tonight with braised collard greens, candied yams/sweet potatoes, pan-fried cubes of marinated tempeh, and creole sauce.

Credits: Deborah Madison's "Veg. Cooking for Everyone" for the toasted millet, Damon Fowler's "New Southern Cooking" for the creole sauce, and the same author's "Beans, Greens, and Sweet Georgia Peaches" for the collard greens technique.