Foxtail Millet Risotto

1. Heat olive oil and butter in a pan. Add garlic and onion and sauté until soft.
2. Add mushrooms and cook until browned.
3. Add the soaked millet and toast for 1–2 minutes.
4. Gradually add the warm stock, stirring continuously.
5. Allow each addition of stock to absorb before adding more.
6. Continue for about 15–20 minutes, until the millet is tender and creamy.
7. Stir in the cream and parmesan.
8. Season with salt and pepper and serve warm.

Barnyard Millet Sushi

1. Wash and cook the barnyard millet until soft and slightly sticky.
2. While the millet is still warm, mix it with rice vinegar, sugar and salt.
3. Place a nori sheet on a sushi mat or parchment paper.
4. Spread a thin, even layer of the cooked millet over the nori.
5. Arrange the desired fillings in a line along one side.
6. Roll tightly using the mat or parchment.
7. Slice into pieces using a sharp knife and serve.

Kodo Millet Potato Cutlets

1. Wash and cook the kodo millet until soft. Allow it to cool completely.
2. In a bowl, combine the cooked millet with mashed potatoes, onion, green chillies, ginger, coriander and spices.
3. Mix well and shape the mixture into evenly sized patties.
4. Lightly coat each patty with breadcrumbs or semolina.
5. Place the cutlets in an air fryer and cook at 180°C for 12–15 minutes, flipping halfway through.
6. Serve hot and enjoy the crispy exterior and soft, flavourful centre.