Millet with Fatty Tail Fat
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
If cooking millet over medium heat with a lid, use water in a 2:1 ratio.
Ingredients
- Millet - 1 cup
- Fat Tail Fat - 2.5 oz
- Garlic - 1 clove
- Onion - ½ head
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - 1 bunch
Step by Step guide
Step 1
Rinse the millet in warm water, preferably using your hands, to remove as much bitterness as possible. Drain the water.
Step 2
In a skillet (preferably cast iron), melt the fatty tail fat, cutting it into several pieces. Leave the cracklings in the skillet.
Step 3
Meanwhile, chop the onion (half a head will be sufficient). Mince the garlic and your favorite herbs.
Step 4
Sauté the onion until it is very golden, but do not burn it. Add the garlic and sauté for another 20 seconds.
Step 5
Add the millet and sauté for 3–5 minutes (essentially toasting the grain). Pour in water in a 3:1 ratio. Increase the heat to maximum and evaporate the water. Once the water has evaporated, turn off the heat, cover with a lid, wrap it (as we say here in Siberia) with a towel, and let it steam.
Step 6
When the millet is ready, stir it and sprinkle with chopped herbs.
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