Yummy Nutty Millet

made in a Micaceous Cooking Pot

micaceous casserole

Micaceous "Medallion" Casserole Series

1/2 onion chopped fine

3 cloves garlic chopped to the same size as onion

2 Tbsp Olive oil

1 cup millet

1/2 cup loosely chopped pecans

2 1/4 cup steaming hot water, chicken or vege broth

butter, if desired

salt, pepper

Heat water or broth liquid to steaming hot to have ready to add to millet.
Pour oil in micaceous cooking pot and cover all inside surfaces. Set on medium heat.
Add onion and saute with wooden spoon until just beginning to turn transparent.
Add garlic and saute until garlic just begins to cook.
Stir in millet. Cook, stirring often over medium heat until millet becomes golden brown and has a yummy “nutty” aroma.
Using oven mitts, carefully add steaming liquid to millet mixture, CAUTION it can burn!
Stir down to simmer and cover. Cook 20-25 minutes, or until holes appear and millet is soft.
Gently fold in pecans, butter, salt and pepper.
Cover until serving time. Millet can hold in its micaceous pot for half hour or so.
For extended time, with lid on the pot, cover with a couple of dampened dish towels.

Waggletail Oatmeal

made in a Micaceous Cooking Pot

The Copper Manly Guy

The Copper Manly Guy

1 cup steel cut oats

2 1/4 cups water

1 Tbsp. olive or vegetable  oil


butter (optional but tasty)



brown sugar, honey, fruit or other sweetener

Pour the olive or vegetable oil into the micaceous cooking pot, covering all inside surfaces.
Heat pot over low heat for a few minutes before adding water and oats.
Add water and oats, and bring mixture to a boil over medium heat, stirring occasionally with a wooden spoon, being careful that it doesn’t boil over.
When mixture comes to full rolling boil, stir well, turn down heat to low, cover and simmer for 15-20 minutes.  Stir often.
When grain is slightly crunchy and the mixture has a luscious, creamy consistency, turn off heat.
Add butter, cinnamon, vanilla, sweetener, fruit, whatever will make your tummy smile and your waggletail wiggle.