1. Heat oil in a saucepan over medium-high heat.
2. Add onions and mushrooms, and sauté for about 3 minutes, or until onions are translucent. Add millet and stir to coat well.
3. Pour in chicken broth and add raisins. Bring to a boil over high heat; reduce heat to low, cover pan and allow millet to simmer for about 20 minutes, or until liquid is absorbed and millet is tender.

1. Rinse quinoa in cold water to remove saponins, a bitter coating on the grain surface. The other grains (except couscous) can also be rinsed before cooking, to wash them.
2. Bring water to a boil in a saucepan. Stir in grains.
3. Reduce heat to low, cover and allow to simmer until liquid is absorbed and grain is tender. If the grain is still not fully cooked, add a little more liquid and continue cooking for a few minutes. Do not remove lid or stir during cooking.
4. Remove from heat and separate grains with a fork to release steam.
5. Allow to sit, covered, for 5 minutes.

1. Bring water to a boil in a saucepan. Stir in couscous.
2. Cover, remove from heat and allow to soak for 5 minutes, or until liquid is absorbed and couscous is tender. Do not remove lid or stir during cooking.
3. Separate the grains with a fork to release steam.

• Vary the flavours by using different cooking liquids, such as water, or chicken, beef, vegetable or mushroom stock. And why not fruit juice? Fruity couscous is delicious!
• You can reduce cooking time by soaking hard grains overnight.

This will save you about 40% of the cooking time. Since the grains will have already absorbed some water, the amount of cooking liquid should be reduced.

- Quinoa and millet can be dry-roasted* before cooking to give them a nutty flavour. Roasting them slightly reduces cooking times.

* To dry-roast grains, heat a small non-stick skillet over medium heat. Add grains and sauté for about 1 minute, or until fragrant and lightly toasted.