BASIC MILLET
Make and share this Basic Millet recipe from Food.com.
Provided by Mrs. Sudds
Categories Grains
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to boil.
- Add all ingredients.
- Bring back to a boil stirring frequently.
- Cover and simmer over medium-low heat for approximately 15 minutes.
- Water should be absorbed and millet should be fluffy.
- For slightly different flavor toast millet before cooking.
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
SPICY MILLET BREAD
Make and share this Spicy Millet Bread recipe from Food.com.
Provided by Abe ray
Categories Breads
Time 2h
Yield 1 loaf, 13 serving(s)
Number Of Ingredients 12
Steps:
- bring 1 cup water to the boil add the millet cover & simmer gently for 20 minutes until the grains are soft & the water is absorbed.remove from the heat & leave to cool until just warm.
- mix together the flour,salt,sugar,chilli flakes if using & yeast in a large bowl.
- add water & mix well,turn out the dough onto a floured work surface & knead for 10 minutes.if the dough seems a little dry,knead well until the dough becomes smooth & elastic.
- place the dough in a oiled bowl & cover with oiled clear film or a dish towel.leave to rise for 1 hour until doubled in bulk.
- meanwhile,melt the butter in a heavy frying pan, add the onion & fry for 10 minutes until softened stirring occasionally. add the cumin seeds & the turmeric,& fry for 5-8 minutes,stirring constantly until the cumin seed begin to pop,set the pan aside.
- knock back the dough by pressing down with your knuckles to deflate the dough,then shape into a round. place the onion mixture in the middle of the dough & bring the sides over the filling to make a parcel,then seal well.
- place the dough on a oiled baking sheet,seem side down,cover with oiled clear film & leave in a warm place for 45 minutes until doubled in bulk.
- preheat the oven to 220 degrees celcius.
- bake the bread for 30 minutes until golden.it should sound hollow when tapped underneath.
- leave to cool on a wire rack.
Nutrition Facts : Calories 251.5, Fat 3.1, SaturatedFat 1.4, Cholesterol 19, Sodium 366.9, Carbohydrate 47.6, Fiber 2.5, Sugar 0.9, Protein 7.2
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