cooking with millet anyone ?

[IsaFrench]

is anyone here used to cooking with millet ?

i have some in my pantry but not quite sure how to prepare it ....

[Banana731]

I add it with some other grains to rice. It's really yummy.

[ollyoxenfree]

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! 

[IsaFrench]

thank you for these ideas !

[IsaFrench]

so far i tried

- ground in a kind of porridge with cumin and olive oil

- ground, porridge again with curry powder, garlic powder, curcuma powder and a few twist of pepper + coconut oil

it's so cold around here this year, i feel like eating some sort of soupy dish every day !

[ollyoxenfree]

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. 

[IsaFrench]

last night i had ground barley and coriander soup

tonight am going to ground some buckwheat + left over tinned mushroom which i'll whizz through the food processor before adding it to the soup...

tomorrow should be millet again !

[skreader]

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:

Beijing-style millet porridge - 京式小米粥  Jingshi xiaomi zhou

Millet & Pumpkin porridge (sweet) - scroll down to the bottom of the page

[sunnygir1]

It's great in soups or with stews.

I also love it steamed like rice with a mushroom tahini gravy over it.

[momofboys2]

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.

[IsaFrench]

thanks, i'll try that tonight, & it should come out as "easily transportable too "....

[momofboys2]

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.

[IsaFrench]

thanks for the details ... i was thinking making it in the morning & eating during the same day ...

(+ i like something a bit crunchy actually !!!!

+ .... do you think that by adding cheese it would be possible to make some kind of cheese crackers ?)

[momofboys2]

I don't know, but it's so simple to make this way, it's worth a try.

[JuniperBCN]

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

[momofboys2]

In answer to your cracker question, cooking it longer makes it have more of a cracker consistency, thinner & harder.  You could spread cheese on top of like that better, I'd think.

[Lazurii]

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.