The Grains Cookbook
H. John Millet
Page 183
Cuisine: North American | Course Type: Sides
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Recipe Reviews
Peckish Sister from Central, FL
This was my first attempt at a Hopping John. I was lucky to find a package of frozen black eyed peas at my local fruit and vegetable stand on New Years Day. My previous attempts at cooking with millet always left me feeling like I was eating bird seed (probably my mistake for munching on the parakeet’s millet in my youth). This book indicates that the millet must be heated until it starts to pop before cooking in water. My mistake was in using a large skillet instead of my medium as directed. The millet in the middle of the pan cooked perfectly and the surrounding millet stayed crunchy. The added bacon, chives, and vinegar made the teenagers come back (one had 5ths but claimed it was just because he was so hungry) for more until it was finished with no leftovers. The only improvement would be to cook it in the proper sized pan and to follow his advice to eat it more than once a year.
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