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!
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 !
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.
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 !
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.
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 ?)
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.
SAHM to DS BuggaBoo 12/07, and DD Doozer 03/10. Sharing life with The Hubby since 01/05.