Sandra wrote:
>around to parching any myself. I've also had a Japanese tea made
>from what appears to be parched barley, but maybe something
>else has been done to it as well.
Nope, barley tea is just parched barley. I've also made a hot drink
from parched wheat. At times it's been used as a coffe substitue, but
it doesn't really taste like coffe. I've found at times it can
help sooth my stomach.
>> Millet is another grain that feeds many people in the world, but is used
>> less in this country than Barley is.
>>
>My favourite way of cooking millet, is to cook it to a mush the
>consistency of polenta. Add cheese or not as desired, and then top
>with vegetables cooked in a simple sauce.
I haven't eaten a lot of millet, but boiled to a thick mush and add a
bit of honey it's a lot like creamed corn. I can see where it would
make a good polenta.
==>paul
