Mmm did we mention you can also make a ‘risotto’ from millet?
Just roughly follow the recipe for our quinoa risotto here on Vogue.com but cook the millet for another 10-15mins longer:
For this recipe we used broccoli, red peppers and beef stock. On the side was a chopped tomato salad with plenty of crushed garlic and olive oil and a sprinkling of watercress for a peppery freshness.
We served it with some delicious local wine from our holiday in Seville - thank you Peter and Suryalila!