Saffron Millet
- 5m Prep Time
- 20m Cook Time
- 30m Ready In
4 servings This recipe was contributed by our friend and cookbook author Maria Speck. It’s one of those dishes that is more than the sum of its parts.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup millet
- ¼ teaspoon loosely packed saffron threads
- 1¾ cups water
- ½ teaspoon salt
- 2 tablespoons butter, cut into small pieces
Let's Cook
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Step 1.
Heat a medium saucepan over medium heat. When hot, add: 1 cup millet; ¼ teaspoon loosely packed saffron threads
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Step 2.
Cook, stirring frequently, until the millet crackles, emits a toasty scent, and starts to turn golden, 2 to 3 minutes. Watch closely so as not to burn the saffron. Add: 1¾ cups water; ½ teaspoon salt
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Step 3.
Take care as the water will splatter. Bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes. If the kernels still have a bit too much crunch for your liking, drizzle on a few more tablespoons of water and cook a few minutes more.
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Step 4.
Remove from the heat and distribute across the top of the millet: 2 tablespoons butter, cut into small pieces
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Step 5.
Allow it to sit, covered, for 5 minutes. Fluff with a fork and serve immediately.