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 PORRIDGE SOURDOUGH
This toasted millet porridge sourdough bread is hearty, nutty, and custardy. Here are two variations on the Tartine No3 classic, one using fresh-milled wheat and the other using fermented fruit water.
Provided by Melissa Johnson
Categories Recipes
Time 1h55m
Number Of Ingredients 18
Steps:
- The toasted millet porridge can be made days ahead, or you can start the toast/soak when you begin to build your starter. Then at the porridge-boil stage, you can autolyse your flour.
- Porridge
- In a dry pan on medium heat, toast the 150g millet for 2-3 minutes, mixing and shifting it around. You should hear occasional popping and smell a nice aroma.
- Transfer the millet to a medium bowl and add 470 ml of water (2 cups). Cover and let sit 5 hours to overnight. When it has soaked sufficiently, you will be able to split a seed with your nail.
- Pour the contents of the bowl into a saucepan, and bring to a boil on your smallest burner. Cover the pan and lower the heat to simmer. Set a timer for 20 minutes. When the timer goes off, turn off the heat but leave the lid on for 10 additional minutes. Then fluff, cool and use.
- Bread
- The instructions in italics are for the Tartine method. However, you may also mix all the ingredients together at once (I still suggest one stretch and fold after 20-30 minutes, mostly to ensure ingredient incorporation) and then resume the instructions after the italics section.
- Mix the flours and water, holding back about 1/4 cup of water. Cover and allow the dough to autolyse for 1-4 hours.
- Add the starter to the dough by pinching and kneading until it is incorporated. Cover again and let rest for 20-30 minutes.
- Begin a series of four rounds of stretching and folding, 20-30 minutes between each round.
- Before the second stretch and fold, dissolve the salt in the reserved water. Add the salt water and the toasted millet porridge to the dough. Pinch, squeeze, and knead with two hands until it is well distributed into the dough.
- Cover and let the dough ferment for several more hours. Total fermentation time depends on room temperature, but will likely be 6-10 hours.
- When the dough has roughly doubled in size and there are some bubble on the surface, flour your countertop and scrape the dough out onto it.
- If you've made a double dough (i.e. not halved the recipe), cut the dough in half and pre-shape it into round or oval balls, depending on the type of baking vessel(s) you have.
- Cover the dough with plastic and let it rest for ~20 minutes.
- Prepare your proofing basket(s) by dusting them with flour or bran flakes.
- Shape your doughs into tight round or oval shapes, transfer them to the proofing baskets, and cover. You can also roll the tops of the doughs in millet before placing them in the banneton (millet-side down) to proof. I find the seeds too hard to chew, however, so I don't do this -- even though it looks attractive.
- Proof at room temperature for 1-2 hours, or in the refrigerator for 5-10 hours.
- Preheat your oven with the baking vessel(s) inside for 30 min at 500F.
- If you are doing 2 breads and only have one baking vessel, you can use the refrigerator to slow down the proof of one of the doughs, so that you bake the breads separately (different days, several hours apart, or in succession). If you bake one after the other, I suggest a 15 minute re-preheat of the baking vessel before bread #2.
- When the final proof and the preheating are complete, take the baking vessel from the oven. Gently flip the dough out of the basket and into the bottom of your baking vessel. Score the top of the dough. Cover and return the vessel to the oven.
- Bake at:
- 500F for 30 minutes lid on
- 450F for 10-15 minutes lid off
- When finished, the internal temp should be 205F or more.
- Remove the baking vessel from the oven and transfer the bread to a cooling rack.
- Let cool at least 1 hour before cutting. If you've chosen the higher hydration recipe variation, you may want to wait longer than 1 hour before cutting.
TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON
Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
- Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
- While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
- Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.
TOASTED MUESLI WITH MILLET, COCONUT, PISTACHIOS, AND CRANBERRIES
This mixture makes a wonderful parfait with yogurt and fall fruits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.
- Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.
- In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
- Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.
Nutrition Facts : Calories 280 g, Fat 10 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 116 g
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 BANANA MUFFINS (VEGAN, GLUTEN-FREE}
Healthy toasted millet banana muffins made in one bowl! So delicious, they are vegan, gluten-free, and nut-free.
Provided by Camilla
Categories Muffins
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 12 regular size muffin cups with paper or foil liners.
- Spread the millet out on a cookie sheet and bake 8 to 10 minutes. Every three or four minutes, take the sheet out and give it a careful shake (not too hard, or you'll have millet all over your oven and floor--yes, I'm speaking from experience); this will ensure that every kernel of millet gets toasted. Set aside to cool.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Add the maple syrup, oil, banana, and vanilla, stirring until combined. Stir in the millet.
- Spoon batter into prepared muffin cups.
- Bake for 20 to 25 minutes until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove muffins from pan. Cool completely on wire rack.
Nutrition Facts : Calories 173 calories, Carbohydrate 29.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1.5 grams fiber, Protein 4.1 grams protein, SaturatedFat 4.4 grams saturated fat, ServingSize 1 muffin, Sodium 183.5 grams sodium, Sugar 6.8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOT MILLET CEREAL
Steps:
- In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.
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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Author Rhea ParsonsPublished 2020-07-30Estimated Reading Time 7 mins
- 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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- Toast millet in a small saucepan over medium heat. Swirl the pan continuously until the millet begins to crackle and become fragrant, around 10 minutes.
- Reduce heat to low and add 1 ¼ cups of water and 1/2 teaspoon salt. Cover the mixture and bring to a simmer, cooking for 15 minutes.
- Remove from the heat and add 1 tablespoon olive oil and mix with cooked grains. Let mixture sit covered for 10 minutes. Then fluff with a fork and let cool to room temperature.
- Make the vinaigrette while cooking the millet. First combine lemon zest, lemon juice and honey in a small bowl. Whisk until well combined. Add 3 tablespoons of olive oil and whisk again. Season with salt and pepper.
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