Despite the tiny little individual grains, this cooks into a very sticky, solid mass, easily spooned into portions. Cooks simply, like Quinoa or whole grain rice (only faster). Directions say 1 C dry Millet / 2 C Water, boil, cover, reduce heat for 20 mins, serve. I find it absolutely needs more water- 2.5 C. (Otherwise it cooks far too dry, & sticks @ bottom of pan). With sufficient water, it cooks up very sticky & dense, almost like polenta. It's extremely versatile & delicious, with a yummy, dense, sticky, meaty texture & mild, earthy flavor.
I enjoy it with fruit, sunflower seeds, & soymilk for breakfast, or as a base for red beans or lentil / veg. stew. Yeah, I'm vegetarian, but this is definitely a hearty, filling, satisfying base for any meal. Also- A little goes a long way. It's very filling- I'm full after eating only a half serving. Delicious, will keep in constant whole grain rotation! Definitely worth trying. I bought a single bag to start with, but will now buy the multi-bags for better pricing.
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