«Millet Recipes Developed by students in FTEC 570, Fall 2010 Dr. Martha Stone, instructor What is millet? The term millet is applied to various annual ...»
Optional: Shredded cheddar cheese and sour cream as garnish
Warm olive oil in large saucepan. Sauté onions, peppers, garlic, salt, and pepper for 4-5 minutes until the onions become translucent. Add in corn, beans, broth, spices, and bring to a low boil. Add millet and stir. Cover, reduce heat to medium low and simmer for 30 minutes. Remove lid, add diced tomatoes and tomato paste, and stir.
Chili is ready to serve, but additional simmering will improve flavor. Serve with shredded cheddar or sour cream on top.
Yield: 12 servings (276g servings)
This one pot meal is simple and delicious! The unique spice profile complements the vegetables, chicken, and millet.
1 tablespoon canola oil ½ cup onion, chopped ½ cup raw chicken, chopped 4 cups water 1 fresh tomato, chopped ½ teaspoon salt ¼ teaspoon turmeric powder ¼ cup hummus ½cup potato, chopped ½ cup frozen mixed vegetables includes: peas, corn, carrots and green beans ½ cup millet 1 teaspoon dried mint or 1 tablespoon fresh mint ¼ cup fresh parsley ¼ teaspoon ground ginger ¼ teaspoon cinnamon
Instructions / Directions:
1-In small pan mix together oil, onion, and chicken and cook until onion translucent.
2- Add the rest of Ingredients: water, fresh tomato, salt, turmeric powder, hummus, peas, carrot, corn and potatoes to sauce pan and cover pan. Cook for about 30 minutes on low on the stove.
3- Remove from heat and add mint, ginger, cinnamon, and parsley.
Yield: 5 (1 cup) servings.
This dish contains all the spices generally used in curries. It is a short and simple recipe that incorporates millet and vegetables.
½ cup whole millet 3 cups water 1 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 4 cloves ¼ teaspoon ground cardamom or 3 cardamom pods 2 bay leaves 1 cinnamon stick 1 medium-sized chopped onion 2 chopped green chilies 2 chopped tomatoes 1/3 cup peas 2 teaspoons salt 3 teaspoons curry powder 1 teaspoon ground coriander seed 2 teaspoons red chili powder 2 teaspoons turmeric powder 1 tablespoon ginger-garlic paste
Cook millet with 2 cups of water in a pressure saucepan for 15 minutes. Allow the pressure to reduce naturally. (If a pressure saucepan is not available, combine ½ cup millet with 1 ½ cups boiling water. Cover and simmer on medium/low heat for about 25 minutes. Remove from heat and allow it to cool for at least 5 minutes before fluffing with a fork.) In a large pan, heat the oil and when it is hot, add cumin seeds, mustard seeds, cloves, cardamom pods, bay leaves and cinnamon stick. Keep stirring continuously to prevent the spices from burning.
Add onions and chopped green chilies and sauté till onions are golden brown.
Add the cooked millet and a cup of water. If the millet has formed a cake after cooking, mash it well.
Then add chopped tomatoes, green peas, salt, curry powder, coriander seed powder, red chili powder, turmeric powder and ginger-garlic paste. Cook for about 10 minutes with the lid on.
Add water to adjust consistency as desired.
This is an easy to prepare vegetarian and gluten-free appetizer or side dish. Serve alone or with a dipping sauce, such as vinaigrette or tzatziki sauce.
1 teaspoon olive oil 1 cup boiling water ¼ cup dry millet ¾ cup sliced, fresh mushrooms ¾ cup sweet corn, canned ¾ cup crumbled feta cheese with basil and dried tomatoes 12 bibb lettuce leaves
1.) Boil 1 cup of water. Add millet and simmer with the lid on for 20 -25 minutes. Fluff millet with a fork and set aside.
2.) Preheat skillet to medium high heat. Add ½ teaspoon of oil. Wait for oil to heat up. Add sliced mushrooms and sauté for 5 minutes or until brown.
3.) Mix cooked millet, sweet corn, mushrooms and feta cheese.
4.) Separate lettuce leaves and wash with running, cold, tap water. Blot dry to remove excess water.
5.) To prepare a roll, open lettuce leaf and place ¼ cup of millet mix in the middle. Carefully roll the leaf and make sure the open end stays on the bottom or hold with toothpicks.
This simple, tasty homemade granola features whole millet, which offers a unique crunch not found in many other granolas on the market.
3 cups rolled oats ½ cup uncooked millet 1/3 cup unsweetened, shredded coconut ¼ cup chopped pecans ¼ cup pumpkin seeds ¼ cup hulled sunflower seeds ½ teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon salt 1/3 cup honey 1/3 cup olive oil ½ cup dried cranberries ½ cup raisins
Preheat oven to 300°F. Mix oats and millet in a large bowl and spread on to a cookie sheet. Bake for 15 minutes. While this is baking, combine coconut through oil, add the oat millet mixture and stir thoroughly. Spread out mixture on cookie sheet and bake for 15 minutes. Remove from oven and stir.
Bake for another 10 minutes. Remove from oven and allow to cool for 5 minutes then break up granola with a large spatula or wooden spoon. Cool for another 10 minutes before mixing in dried fruit.
Yield: 11 (½) cup servings
Gluten-free millet pasta in an Italian dish with fresh garden herb and vegetable highlights.
Laurie’s Millet Pasta:
1 cup organic millet flour 1 1/3 cup potato starch 2/3 cup egg white solids ½ tablespoon gum acacia ½ tablespoon sodium alginate 2/3 cup water 1 tablespoon olive oil
Mix dry ingredients. Slowly add water and mix by hand or electric mixer until mixture is doughy.
Extrude pasta using hand crank or electric pasta maker. Immediately place in boiling water with 1 tablespoon of olive oil to keep pasta from sticking together. Boil about 3 minutes for al dente, about 5 minutes for a softer pasta. Drain.
2 cups packed basil leaves 1/3 cup toasted walnuts 1/2 cup grated Parmigiano Reggiano cheese 3/4 teaspoon sea salt 1/4 lemon zest & juice 1/4 lime zest & juice 1 clove garlic 1/8 cup extra virgin olive oil 1/8 cup canola oil
Blend all pesto ingredients in a food processor, adding the oils last slowly to emulsify. Set aside.
After pasta and pesto are made, combine the following vegetables and steam for about 1 minute.
1 cup chopped kale 1 cup cherry tomatoes, quartered Add pesto to pasta, using a little reserved pasta cooking water so that pesto coats pasta. Fold in steamed veggies.
Short on time? Use commercial pesto and substitute 16 ounces dried brown rice/millet pasta.