Jessielme wrote @ May 19, 2009 at 1:24 pm

Well, we seem to eat it all up within a week, maybe week and a half. The taste and texture doesn’t seem get yucky at all. You should totally try it! It is an excellent substitution for rice with a meal (and to tell you the truth, I like it better than brown rice), as a hot breakfast, or light lunch. We just ate it for lunch with frozen peas, sliced green onions, soy sauce, and sesame oil (which is a bit expensive, but sometimes not so bad at Asian markets – maybe all that money saved eating cheap millet can allow a person to splurge on the oil). And if you want it savory, but don’t have sesame oil, it’s good with regular olive oil (or butter, I suppose) and parmesan cheese, with salt and cracked pepper.

Really, once you have it in the fridge precooked, you can mix anything with it and have a super quick meal. Tim is now chopping up tofu (I think he’s trying to be on a diet) and sauteing it, then keeping that in a separate tupperware to add to his mug full of millet for breakfast.