is anyone here used to cooking with millet ?
i have some in my pantry but not quite sure how to prepare it ....
I have made this Autumn Millet Casserole (Mark Bittman via 101 Cookbooks). It's not a family favourite, but it's pretty good. I think there are a few other millet recipes on that site.
I like Millet Muffins. Toast the millet first before adding it for a nice crunch. It's nice when used in a moist muffin like a banana or pumpkin muffin.
I also like millet porridge topped with plain or vanilla yoghurt and fresh fruit. Yum!
Those porridge dishes sound yummy.
I know what you mean about eating soupy dishes right now. In the past week, we've had potato-leek soup, Thai green curry chicken with rice, risotto and carbonnade (beef and beer stew).
I think I've forgotten how to use a knife and fork, lol!
I've got all the fixings for chili but I think I will make that tomorrow. Mondays are a busy night with everyone coming and going and a chili is easy to keep warm and dish up when someone shows up needing food.
Cook it plain and use it like rice or couscous?
(2 cups of water to one of millet)
Make it more soupy as a porridge:
Millet & Pumpkin porridge (sweet) - scroll down to the bottom of the page
I eat millet for breakfast/brunch. I put 1/2 cup in the blender with 1/2 cup water and blend it. Then I pour it in the pan and cook it for 25 minutes on 350. (depending on how hot/fast your oven cooks). It comes out flat, maybe 1/4 inch in a square pan, so it's not a lot, but you could increase the quantity if you wanted. If it was thicker you might have to cook it longer, but I don't know. (I did make more for the kids -double, I think, put it in a larger pan and before they ate it I spread syrup (very thin) some yrs ago because my son was on a limited diet because of allergies & I needed any idea I could get).
It's great for me. (without the syrup my kids needed) This is simple to make. It's pretty plain, to taste, I know-my kids wouldn't want it this way, but I like it.
It's easily transportable, yes, but eventually it will become dried out and hard, although I can't tell you how quickly. I do know that I packed it for my son as something to eat and it was dry and hard after a day or two of being stored. I don't know how many hours in one day it would take to dry out. I just know that the next day it was dried out when my son took it on that trip, so I didn't try ending it again. I usually eat it within a few hours of making it.
It's basically just a 2:1 H20/Millet ratio.
I use it a lot, typically saute onions and garlic, add some grated veggies (carrot, zucchini, tomato) and let it all kind of blend together to a sort of jammy texture, throw in a cup or two of millet and the add the corresponding amount of water or broth if I have it, cover it and let it cook over low heat. I often garnish with a big handful of chopped fresh herbs. The leftovers often get a few beaten eggs stirred in, along with some tahini or almond flour and some chopped greens and then I fry them up as little patties with a side sauce (yogurt based sauces seem especially nice)of some kind... works well for picnics, really portable!
I increase the water to 4:1 and cook it up as a porridge in the morning with currants, raisins or other dried fruit and eat it with butter and maple syrup or honey... my little ones really like it this way
I like to toast mine before using, it gives it a delightful popcorn-y taste. I'll make fried "rice" with it, it's a nice change of pace. It's wonderful under curries, stews, and chilis. I grind it and use it as flour in my gluten-free baking. I recently tried this recipe for blender pancakes and really liked it.