Millet

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

A saganaki is a traditional two-handled skillet in which Greeks serve aromatic one-pot dishes, typically topped with cheese. This recipe is a play on the classic shrimp and feta saganaki, to which I have added millet for a deliciously satisfying meal, finished with a dash of ouzo to infuse the shrimp with its distinctive anise flavor. A Dutch oven doubles beautifully as a serving vessel, or transfer the cooked millet to a shallow serving bowl and top the ouzo-infused shrimp.

This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves.

I cook millet about once a week — it fits into my macrobiotic diet and tastes great. I often make this recipe for friends as it pleases just about everyone. Millet is a small round golden grain that has a high vitamin and mineral content. Although millet is unfamiliar to most people in this country, it is a staple throughout Africa, India, and Asia.