CREAM OF MILLET
Recipe from Sue Gregg, with some added flavoring. This makes 1 nice sized serving. You can grind the millet in your coffee grinder. The recipe doubles very easily. Serve with honey, stevia, maple syrup, etc.
Provided by WI Cheesehead
Categories Breakfast
Time 13m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Bring 3/4 C of water to boil in a small saucepan.
- Mix remaining 1/4 C water with millet, salt and cinnamon; add to saucepan.
- Stir thoroughly, bring to a boil again and reduce to a simmer.
- Cook 10 minutes, stirring occasionally.
- Add butter and vanilla after pot is removed from the flame.
Nutrition Facts : Calories 200, Fat 7.3, SaturatedFat 1.3, Sodium 364.1, Carbohydrate 28.1, Fiber 3.5, Sugar 0.3, Protein 4.2
CREAMY CORN AND MILLET
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.
CREAMY MILLET
The tall, stalk-like plants that millet comes from are lush, and in the field, the variety sometimes called broom corn millet resembles acre after acre of swaying pussy willows. Whole millet looks a lot like quinoa, and also like quinoa it's both gluten free and a great protein source. It cooks up plump and creamy in this recipe, and with the compote and almonds, it makes for a delightful breakfast or anytime pick-me-up.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
- Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
- Serve topped with the blueberry compote and almonds.
- Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
- To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
- Store in an airtight container in the refrigerator for 5 to 7 days.
- (per serving)
- Calories: 355
- Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
- Carbohydrates: 64g
- Protein: 8g
- Fiber: 7g
- Sodium: 330mg
- When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.
SPICED AND HERBED MILLET
Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.
Provided by Nigella Lawson
Categories dinner, easy, lunch, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
- Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
- Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 3 grams
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