Stir in the cheese and season to taste, adding more oil if necessary. Cook’s note: The tiny millet grains work well in a risotto, gently swelling as they absorb the stock. Leftover pesto is also good ...

To make millet porridge you need half a cup foxtail millet, one tsp olive oil, half tsp cumin seeds, one tsp ginger-garlic paste, one cup chopped and cooked vegetables, two cups water, turmeric and ...