Spicy Tomato Millet Food
SPICY TOMATO MILLET
This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides!
Provided by Elise and family
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 1. Fry onion and garlic in oil, on medium heat, until tender.
- 2. Add jalapeno and millet. Cook, stirring often, for three minutes.
- 3. Stir tomato paste into two cups water.
- 4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
- 5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
- 6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside). Enjoy!
MEXICAN MILLET
This is a great side dish to accompany any Mexican themed meal, and it's a nice change from rice (the side dish I make most often with Mexican food). Dare to be different sometimes! I always enjoy trying new WHOLE grains. Please, don't let the fact that millet is usually the number one ingredient in bird seed put you off. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food, so is soothing and easy to digest. When cooked, millet is soft, almost creamy with a bit of a crunch on the outside. Recipe adaped from Veganomicon, The Ultimate Vegan Cookbook! I believe original recipe called for fresh tomatoes instead of the canned
Provided by Kozmic Blues
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat.
- Add garlic and stir until just fragrant.
- Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
- Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
- Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
- Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
- Remove from heat, and allow to sit covered for 10 more minutes.
- Stir in cilantro, then fluff with a fork before serving.
TOASTED MILLET TABBOULEH
Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it here as the base for tabbouleh in place of the more traditional bulgur wheat.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
- Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.
HELEN'S SPICY MILLET
Make and share this Helen's Spicy Millet recipe from Food.com.
Provided by Elmotoo
Categories Grains
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Combine all ingredients.
- Bake in greased 9x13" pan for 1 hour.
Nutrition Facts : Calories 185.7, Fat 2.3, SaturatedFat 0.4, Sodium 11.3, Carbohydrate 35, Fiber 5.1, Sugar 0.1, Protein 6.7
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
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