Toasted Millet Tabbouleh Food
TOASTED MILLET
A round golden grain that resembles couscous, millet reamains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, but it deserves a place at our tables for it's light, pleasant taste. Millet is rich in B vitamins, surpassing even brown rice and whole wheat. Millet can be a bit quirky to cook. Unless you steam it for an hour. as you would couscous, millet doesn't cook into even, separate grains. Some grains will be soft, like mashed potatoes, while others are still crunchy. This is part of its appeal. Information and recipe from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Rinse the millet quickly to wash off any dust, then drain, shaking off as much moisture as possible.
- Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
- Bring 3 cups water to a boil in a 2 or 3 quart saucepan, and add 1/2 teaspoons salt. Stir in millet.
- Lower the heat and simmer, covered, for 30 minutes. Turn the millet iinto a bowl, season with pepper, and stir in butter to taste.
Nutrition Facts : Calories 252, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 48.6, Fiber 5.7, Protein 7.3
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.
TOASTED MILLET SALAD
Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.
Provided by Sharon123
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
- Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
- Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
- In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
- Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!
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- In a medium bowl, whisk together the olive oil, cider vinegar, pomegranate molasses, and salt until well blended. Stir in the chopped mint, parsley and chives.
- Add the diced radishes, tomatoes, and pomegranate seeds to the dressing and toss to mix. Gradually add the millet, ½ a cup at a time tossing the salad together as you go until it is well incorporated into the other ingredients. Sprinkle with toasted sunflower seeds if using and serve.
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- In a large bowl, mix the cooked millet with the garlic, parsley, tomato, cucumber, olive oil, lemon juice and pine nuts.
- Divide the salad between two bowls and serve as a delicious side dish – or eat the whole lot as a meal on its own!
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- Bring a large pot of salted water to a boil. Add millet and cook, stirring occasionally, until tender but still toothsome, about 15 minutes. Drain, then run cool water over millet to rinse and cool.
- Place millet in a bowl and toss with oil, chili powder, pepper, and 1¼ tsp. salt. Stir in parsley, mint, scallions, radishes, and lemon juice. Taste and add more salt or lemon juice, if desired.
GREEK MILLET TABBOULEH - FOODIE WITH FAMILY
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- Put the millet in a heavy bottomed skillet over medium high heat, stirring or tossing constantly, until you hear the grains popping and they toast to a very light golden brown. This will take about 4 to 5 minutes.
- Quickly transfer the toasted millet into a deep bowl and immediately pour cool water over it to cover. Be careful when you do this as it will create a lot of hot steam very quickly. Swirl a couple of times then pour the water and toasted millet into a fine mesh strainer. Put the millet into the bowl of a rice cooker, add the 1 1/3 cups water and 1 tablespoon of the extra virgin olive oil. Program the rice cooker for 'regular' or simply turn it on if it is an on/off variety.
- If you do not have a rice cooker, toast and rinse the millet as directed above, then cook according to package directions but using the same ratio of millet/water/olive oil as instructed in this recipe.
- When the rice cooker (or stove top cooking) is done, open the lid and fluff with a wooden spoon or rice paddle. Scoop into a large mixing bowl and toss in the chopped onions and garlic. Let cool 10 minutes, fluffing every so often to help it cool more quickly.
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- When it’s heated, add millet and toast, stirring frequently, until lightly browned and aromatic, about 7 minutes.
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- Banana Millet Breakfast Porridge. This millet porridge recipe tastes like banana bread-in-a-bowl. Swap out the regular milk for some creamy oat or other non-dairy milk of your choice to make this GF brekkie vegan, too.
- Mango Millet Lassi. Greens aren’t the only way to add fiber to your smoothie. Here, the supergrain is blended with mango, Greek yogurt, and cardamom bringing all sorts of tropical vibes to your day.
- Toasted Millet and Pecan Granola. This gluten-free pecan and millet granola recipe is the perfect topping to add to your next yogurt parfait.
- Kale Fritatta with Millet Crust. Do brunch in this Sunday with a homemade frittata complete with a stacked nutritious lineup: kale and millet. This breakfast dish is full of flavor and great for sharing.
- Moroccan Carrot Salad with Millet. Want a little international spice with your millet? Try this vegan and gluten-free Moroccan salad filled with delicious herbs and foreign flavors for your next midday meal.
- Cauliflower Millet Soup with Lemon. If you are new to the millet trend, this light summer soup is the perfect place to start. It’s quick to whip up and makes good use of what’s likely already in your fridge and pantry, like lemon, egg, and nutmeg.
- Vegetable Fried Millet. Put a healthy twist on the takeout fave by swapping out the rice for millet. The recipe is essentially the same, but the millet takes less time to cook (praise!).
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- add the millet, 1 1/3 cups (315 ml) of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.
- In the meantime, combine the lemon juice, oil, and garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.
- once the millet has cooled in its bowl, add the tomato, cucumber, parsley, mint, green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.
- serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.
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- Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.
- Transfer millet to a medium saucepan. Add water and 3/4 teaspoon salt; bring to a boil. Reduce heat to low and simmer until millet is tender, about 20 minutes.
- Meanwhile, in a large serving bowl, combine lemon zest, lemon juice, water, oil and remaining 1/2 teaspoon of salt. Add tomatoes, cucumbers, scallions, parsley, and mint; toss well to coat.
- Fluff cooked millet with a fork; let cool to room temperature or until just slightly warm. Add millet to serving bowl; toss well. Cover and refrigerate at least 30 minutes for flavors to blend. Toss before serving. Yields about 3/4 cup per serving.
8 INCREDIBLE WAYS TO COOK WITH MILLET - ONE GREEN PLANET
From onegreenplanet.org
- Basic Cooking. Cooking up a pot of millet is not so different than cooking rice. One cup of raw millet makes over 3 cups of cooked millet. In a medium-sized saucepan, add 1 cup of raw millet.
- Breakfast Porridge. One of the most common ways to eat millet is as breakfast cereal or porridge. To make it creamy instead of fluffy, simply cook the millet in more water.
- Breakfast for Dinner. There is a popular hot breakfast dish from South India called upma. It’s usually made with semolina called rava but I want mine to be gluten-free so I use millet.
- Healthy Appetizers. If you follow all my articles and recipes, you know that I will make fries out of anything! Well, millet is no exception. When millet is cooked to be a thick, creamy porridge, it is very similar to polenta and that means it is amenable to being turned into fries.
- In Place of Other Grains. Millet is capable of doing the job of pretty much any other grain. For example, tabbouleh is usually made with bulgur but a gluten-free version can be made with millet.
- Stuff Something. Stuffed foods are always fun to eat as well as satisfying. You can stuff tomatoes, mushrooms, zucchini, artichokes and so many other foods.
- Have a Ball. If you have ever had arancini, you know how delicious they are. Arancini are fried cheesy rice balls usually made with leftover risotto. You can make a pseudo-arancini using millet instead of rice and to make them even healthier, bake instead of frying them.
- Other Ways to Use Millet. There are so many other ways to use millet in your cooking. It can be used as a binder for veggie burgers like in my Roasted Beet Burgers.
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Toasted Millet with Cilantro Vinaigrette. Credit: Photo: Randy Mayor. View Recipe: Toasted Millet with Cilantro Vinaigrette . Millet is fast, easy-to-make and has a nice fluffy texture. Its corn-forward flavor makes it perfect for spicy, highly seasoned recipes, and it works great as a pilaf. 3 of 14 View All. Advertisement. 4 of 14. Pin More. Facebook Tweet Email Send Text …
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Step 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Step 2. Combine the millet with 1 cup of water in a small pot and bring to a boil. Then reduce the heat to low and simmer, covered, for 15 minutes, until water is absorbed and millet is fluffy. Related: Toasted Millet Tabbouleh Recipe.
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Toasted millet tabbouleh recipe | food network kitchen | food ... recipe. Learn how to cook great Toasted millet tabbouleh recipe | food network kitchen | food ... . Crecipe.com deliver fine selection of quality Toasted millet tabbouleh recipe | food network kitchen | food ... recipes equipped with ratings, reviews and mixing tips. Get one of our Toasted millet tabbouleh …
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Get Toasted Millet Tabbouleh Recipe from Food Network. Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet; Ingredients. Ingredients are on source website with this recipe. Recipe reviews. Recommended Sort by Best Start the discussion... Still not reviewed, be first. Related …
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TOASTED MILLET TABBOULEH | RECIPE | FOOD NETWORK RECIPES ...
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Aug 25, 2020 - 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 ta… Aug 25, 2020 - Millet is one of the most delicate of ...
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From wikifoodhub.com
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Toasted Millet Tabbouleh. Toasted Millet Tabbouleh. Date Added: 2/23/2015 Source: www.foodnetwork.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to …
From mastercook.com
From mastercook.com
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Toasted Millet Tabouli Recipe Similar is texture to a medium-sized couscous, but much healthier - a perfect summer side. Ingredients: · 1 cup millet · 2 cups liquid (can be water, vegetable or meat stock, or a combination) · 2 tsp. salt, plus more if desired · 1 small tomato, diced · 1 small cucumber, diced · ¼ cup finely diced onion · 2 tsp. finely chopped fresh mint · 2 tsp. finely ...
From chefshop.com
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Transfer millet to a medium saucepan. Add water and 3/4 teaspoon salt; bring to a boil. Reduce heat to low and simmer until millet is tender, about 20 minutes. Meanwhile, in a large serving bowl, combine lemon zest, lemon juice, water, oil and remaining 1/2 teaspoon of salt. Add tomatoes, cucumbers, scallions, parsley and mint; toss well to coat.
From weightwatchers.com
From weightwatchers.com
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