MILLET (Panicum Miliaceum)
MILLET (Panicum Miliaceum) is a small yellow grain with a mild, sweet
flavor. Millet is native to Africa and Asia; there is evidence of
cultivation since the 5th century BCE. Millet is a seed of an annual grass.
Millet is a common ingredient in bird seed. Recently, with the growing
interest in healthy eating, millet has become better known as a tasty
alternative to rices.
Millet is great when dry roasted, cooked then marinated. Millet is high in
many essential amino acids and is a good companion grain with rice, corn or
oats. Millet has a very adaptable flavor, and as such is easy to cook with.
As with all grains, millet is an interesting alternative to rice.
One cup of dry millet yields three cups of cooked. One cup of millet
requires three cups of liquid, it should cook for 40 minutes. Millet can be
dry roasted to increase the nutty flavor of the grain.
From:
http://www.sendit.com/gourmet/graininfo.html
Millet Mashed Potatoes
2 tablespoons canola oil or mustard oil
1/2 teaspoon mustard seeds
3 1/2 cups cooked millet
1 large potato, cooked and mashed
1 teaspoon fresh ginger
1/2 teaspoon curry powder
oil for frying
Heat the oil in a frying pan, add the mustard seeds and cook until they
'pop.' Remove from the heat and add to the millet. Add the mashed potato
and spices. Mix well. Place a small amount of oil in a medium size frying
pan and turn the millet-potato mixture into the pan. Fry briefly.
From:
http://www.sendit.com/gourmet/milletrecipe.html
Any ideas on how to cook millet - interestingly? [Helen Duffett]
Responses in: rec.food.veg.cooking
From: Danila Oder on 11 Jul 1996.
Two suggestions:
I always wash, drain, and pan-toast the millet until slightly
colored in a dry frying pan. Then cook in boiling water. The
toasting improves the flavor.
What about using it in place of couscous or bulgur in salads?
I once did a nice "Southwestern (USA) millet salad" with chopped
vegetables and a lime-juice-based dressing with a little cayenne
and cumin.
From: jmolina1 at worldbank.org on 12 Jul 1996.
If you have an electric rice/vegetable steamer, you might want to try this.
My machine is plastic, not one of the metal ones.
Rinse 1/2 cup of millet under water. Rinse 1/2 cup of quinoa very well
under water (to remove bitter outer coating). Place grains in machine's
rice basket with 2 cups of liquid, such as vegetable broth, with some
chopped green onion, or chopped celery, or grated carrot. Then add Italian
seasoning (or your favorite dried herbs). Stir well. Fill the bottom of the
steamer with water, and steam the grains until done and fluffy, about 45
minutes.
The combination of millet and quinoa gives a nice, mild, delicate flavor.
From: Judith Haviland Neergaard on 12 Jul 1996.
I always make super mashed potatoes. I boil about 1/2 cup of dry millet
with 3 pounds of potatoes and mash all together. This way I know my non
meat eating children get some protein in that meal or that my husband's
grandfather does when he visits. (Grand dad is an old farmer who likes
his potatoes and gravy)
Delicious Millet "Mashed Potatoes"
1 cup millet
2 1/2 cup water, filtered or spring
1/2 medium-size cauliflower, sliced into thin pieces
1/2 t. sea salt
3 cloves garlic, cut in pieces
1 T. olive oil
3 T. fresh lemon juice
2 T. fresh lemon juice
2 T. water
pinch sea salt
pinch freshly ground pepper
1 T. parsley finely chopped
Rinse the millet and drain. Slice the cauliflower into thin pieces so it
will cook with the millet. Put the water, millet, cauliflower, and garlic
into a heavy saucepan and cook for 7 minutes on medium heat. Take pan off
the heat, cover, and let sit for 20 minutes to steam. Mash well with a
potato masher. Blend the olive oil, lemon juice, water, salt and pepper
and add the mashed millet and combine well. Serve sprinkled with finely
chopped parsley.
Serves: 4
Time: 30 minutes
From: tagonline.com/Ads/Recipes/Shannon/mashedpotatoes.html [now dead]
Millet "Mashed Potatoes"
Tara McDermott: I always tend to crave the "heartier" foods, so I made this
up for lunch. The millet cauliflower puree is from Friendly Foods, as is
the gravy, which has been modified so much, I should say it's my own
recipe. There is no added fat (unless you count the small amount of miso),
but it's rich tasting and great! Tell me what you think of it.
1 cup millet
2 cups cauliflower, in small pieces
3 cups water
Salt and pepper to taste
Optional: garlic powder, dill, or any other spices you like
In a medium-large saucepan, combine all ingredients and bring to a boil.
Cover, and lower to a simmer for 45 minutes. Check when there is about 20
minutes left. You probably have to add a 1/2 cup more water (I always do)
to prevent it from burning. You may even only want to cook it for 40
minutes. When done, mash with a potato masher or leave as is.
I think this is delicious on its own, but some of you may like this
gravy....
From:
FatFree.com: millet-mashed-potatoes recipe
Millet-Cauliflower
Judith Thomas: I got this recipe from Brother Ron Pickarski's Friendly
Foods. It's also in an old Vegetarian Times. We like it a lot.
1 cup millet
1 cup chopped cauliflower
1 tsp. salt (optional)
1 medium to large onion, chopped
Optional toppings: scallions, pepper, or cayenne.
Wash millet well; drain. Place in pressure cooker or large saucepan. Add
cauliflower, salt, and onion. Add 2 cups water if using pressure cooker;
3 cups if cooking in sauce pan. Stir to mix.
If using pressure cooker: Bring to boil; place lid on cooker. Bring to
pressure. Turn down heat to lowest temperature necessary to keep cooker
at pressure. Cook 15 minutes. Bring down pressure by quick-release method
and remove lid. Stir to "mash." Serve hot.
If using saucepan: Bring to a boil. Turn down heat to a simmer, cover and
simmer until water is absorbed, about 40 minutes. Stir to "mash". Serve
hot with your choice of toppings. Makes 4 servings.
Note: I think this is a little bland, so I add cayenne pepper and
sprinkle in some nutritional yeast to give it a little "kick".
From:
FatFree.com: millet-cauliflower recipe
TO and GOMBOSAUCE
This is one of the mostly cooked West African dishes!
1000g millet- or sorgoflour (Pennisetum americanum or Sorghum bicolor; Poaceae) ("sorgo" is also known as "DURRA" or "MOHRENHIRSE" anyway it's a kind of millet)
500 g gombo (=okra)(Hibiscus esculentes; Malvaceae)
1 onion
1 chili (hot!)
oil (karite oil/shea butter if possible)
salt
water
500 g beef
TO: Boil 1 liter of water. Put 100 g of sorgoflour into cold water stir it.
Mix it with the boiling water. Stir it immediately with a wooden spoon and
keep on stirring. Reduce heat. Add every 2 minutes 100 g of flour into the
boiling mush until "To" is getting sticky and solid. Keep it hot.
GOMBOSAUCE: Cut the meat in slices and boil it with 300 ml water, season
it with salt. Boil it until the water is gone. Add oil (ca. 10-15 cl) and
fry the meat. Add chopped onion, sliced gombo and chili and stir until it's
done. Add a cup of water. Boil it with reduced heat and stir every 3
minutes, until its very sticky and gelatinized. Serve TO and GOMBOSAUCE on
two different plates. Take a piece of TO and mix it with Gombosauce. Enjoy!
From: Ulrich Forster, posted to
rec.food.recipes: Cameroon, West African Dishes on 18 Feb 1994.
Buckwheat and Millet Pancakes
Description: Wheat-free, dairy-free!
3/4 cup buckwheat flour
1/4 cup millet flour
2 tsp baking powder
1 egg
1 TBS oil
1 cup water (to desired consistency)
From:
Walter's Web: Recipes
Millet
Millet is a round, yellow seed-like grain that is consumed whole and
unpolished. When cooked, the small grains swell into a fluffy cereal high
in protein, iron, magnesium and potassium. In the United States, the value
of millet has not been fully realized; it is most frequently used for hay
and animal feed. Outside of the U.S., millet is a staple food in China,
India, Ethiopia, and other Asian and African countries.
From: http://nickel.ucs.indiana.edu/~jbailey/grains.html [now dead]
Pumpkin-Millet
1/2 cup millet grain
1 cup diced pumpkin
2 tbs thyme
2 cups water
Wash and drain the millet thoroughly, and then dry roast it until it's
smoking and well browned, which may not be for about ten minutes. (See the
notes on dry roasting grains.) Cut part of a pumpkin shell into roughly
cubic pieces. Either orange or green pumpkins are ok, the sweeter the
better. Combine it with the roasted millet, thyme, and water, and pressure
cook it for 25 minutes. This recipe might also work with boiling for 35
minutes rather than pressure cooking, though I haven't tried it that way.
My former flatmate Jo Weir deserves the credit for this one and partial
credit for the previous one.
From:
FatFree.com: pumpkin-millet recipe
Magenta-Millet Pilaf
Michelle Dick: This is from Lorna Sass's
Great Vegetarian Cooking Under
Pressure. It's an absolutely gorgeous dish, perfect for any holiday (esp
Christmas, since it has a bright crimson color, speckled with green mint).
I adjusted the spices to suit my tastes and the recipe is listed as I made
it. I used a T-Fal pressure cooker and a flame tamer. No burning millet
whatsoever.
1 cup millet, rinsed and drained
2 cups boiling water
1/2 lb beets, scrubbed, trimmed, and cut into 1/2 inch dice (no need to peel. I used 3 bulbs, slightly over 1/2 lb, even a bit more would be OK)
1/2 t salt
1/8 t allspice (I really don't think this did anything for the dish, however)
----
1 T fresh orange zest (you should need 2 oranges for this recipe)
2 T minced fresh mint
6 T fresh orange juice
salt, to taste
Heat nonstick or cast iron skillet over high heat. Toast millet till
it gives off a nice popcorn smell and starts to dance about the pan.
Place millet in pressure cooker pot when done.
Heat flame tamer and place pressure cooker on top. Add boiling water,
beets, salt, and allspice to pressure cooker. Lock lid and bring up
to high pressure. When high pressure is reached, turn down heat to
maintain pressure and hold for 10 minutes (set a timer).
Meanwhile, zest one of the oranges. You should get a yield of 1 T, if
not, use the other orange as well. (If you don't have a zester, use a
sharp potato peeler to delicately remove just the orange peel, leaving
the bitter white pith behind.) Mince the orange zest. Set aside.
Squish the oranges without breaking them by rolling them between your
hands and the counter. This will make juicing go easier. Cut in half
and juice. You should get 6 T or so. Since oranges vary in
sweetness, you will want to add the orange juice by taste.
Mince the mint and set aside.
After the 10 minutes are up on the pressure cooker, turn off heat and
move it to a cold burner. Let sit for 10 minutes and then take cooker
to sink. Run under cold water to release any residual pressure and
remove lid.
Add mint and zest. Add orange juice to taste, and salt if needed.
Serve.
This dish looked stunning in my black octagonal serving dish. A
splash of lemon or lime might also be tasty.
From:
FatFree.com: magenta-millet-pilaf recipe
Cooking Times and Yields for Millet
COOKING TIMES AND YIELDS FOR (1 CUP) WHOLE GRAINS
Millet, 2 to 3* cups water, cook 35 to 40 minutes, yield 3 1/2 cups
* Use the greater proportion of water for a porridge-like consistency.
From: [now dead]
http://phoenix.uchsc.edu/days/cl/food/general/BEANS.soaking-cooking.times
Spinach and Millet with Lentils
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
1 lb spinach
1/4 lb mushrooms
2 medium courgettes/zucchini
1/2 cup red lentils
1 cup millet
1 lb peeled tomatoes (a can of chopped tomatoes:-)
1-1/2 tsp salt
sufficient tomato puree to thicken
In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
courgettes and simmer for a few minutes more. Add the shredded spinach,
salt and pepper and simmer till the spinach reduces down.
In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for five minutes before
adding them. As the millet and lentils absorb the water put in the
chopped peeled tomatoes and the salt. Continue simmering till the millet
is tender, adding more water if necessary.
Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.
From:
FatFree.com: spinach-millet-lentils recipe
Originally from
Archive.org
Vegetable Nut Appetizers
Adapted by Tanya (Supermom) Coad from Vegetable Walnut Patties in John
Robbin's
May All Be Fed.
In a medium saucepan, bring 1 1/2 cups of water to a boil and add:
1/2 cup millet
Cover saucepan, reduce heat, and simmer until water is absorbed, about 20 -
30 minutes. In a large frying pan heat 1 TBS vegetable oil then add:
1 stalk celery, chopped
1 medium onion, chopped
Cook until softened, about 6 minutes. Transfer to a large bowl and add:
3 slices bread, chopped into small cubes
1 1/2 cups cooked brown rice
1 cup fresh parsley, chopped
2 cups walnuts (or pecans or almonds)
1 medium carrot, grated
1/2 cup fresh basil, chopped or 2 tsp. dried basil
2 TBS fresh thyme, chopped or 1 tsp. dried thyme
3 TBS tamari
1/4 tsp. sea salt
1/4 tsp. pepper
Mix in millet, stirring until well blended. Use spoon to measure small
mounds onto nonstick cookie sheet. If
desired, spinkle lightly with:
Sesame seeds
Pour off excess seeds before placing in oven. Bake at 400 degrees Farenheit
for 20 - 30 minutes
Serve warm
From:
EarthSave Canada: The Kitchen
Millet Stew (Vegan)
1 cup millet
4 cup water
2 onions - cut in wedges
2 potatoes - cut in large chunks
2 carrots - cut in large slices
1 cup celery - cut in large slices
1/2 lb mushrooms - chopped
2 bay leaves
1/2 tsp basil
1/2 tsp thyme
Toast millet in dry skillet for about 5 minutes. Stir constantly to
prevent burning.
Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low. (Servings: 6)
From: artemis@rahul.net (Michelle Dick)
Source:
The McDougall Health-Supporting Cookbook: Volume One
Found at:
Crockpot Recipes: COLLECTION
30 Minute Cream of Grain Cereal
1/4 c. freshly ground brown rice or millet with honey or molasses
cinnamon
pure vanilla extract.
1 c. almond milk, sweetened
1/4 c. raisins
Put almond milk, ground grain and raisins in a pot. Bring just to the
boiling point, stirring constantly, until the grain flour has absorbed the
liquid. Turn off the heat and cover the pot. Put the pot over a double
boiler on a low simmer for 20-30 minutes.
Optional: Add sliced bananas and/or nut milk.
From:
Hot Cereals: Start Your Morning-and the New Year-Right, by Carol A. Nostrand
Basic Millet
as prepared at Dr. Gabe Mirkin's Fat Free Clinic
1 cup millet
2 cups bouillon
Bring the bouillon to a boil, stir in the millet and return to boiling.
Reduce the heat, cover and simmer for 20 minutes, or until the liquid is
absorbed. The millet should be tender but not mushy. Remove the pot from
the heat and let it stand, covered, for 10 minutes. Fluff with a fork and
serve.
Like kasha, you can toast millet before cooking if you wish. Place a dry
frying pan on a medium-hot burner, add the millet and stir for 2-3 minutes
or until the grains begin to brown lightly and pop. Remove from the heat
and add to the boiling bouillon.
Yield: About 3 cups
From:
DrMirkin.com
Millet Pilaf with Carrots and Leeks
Well, I'm going to be making a millet pilaf this week, with carrots and
leeks...
Posted by Lori Ann Selke to rec.food.veg.cooking on 12 Apr 1997.
Cauliflower Marranca
2 tablespoons margarine
1/2 lemon, juiced
1/2 head cauliflower, large, cut in flowerettes
2 cloves minced garlic
dried basil, to taste
1 1/2 cups millet, cooked, buttered (or brown rice)
1 1/2 cups lowfat cheddar cheese, grated, mixed with Monterey Jack
paprika
MILLET-NOT-MUSH
1/2 large, chopped onion
Precook Millet.
Saute mushrooms & onion in margerine & lemon juice. Remove with a slotted
spoon (sans juice) to a large mixing bowl.
Add garlic, basil, salt & pepper to pan and saute cauliflower. Remove to
the large mixing bowl along with all other ingredients. Mix well and pour
into casserole dish. Dust with Paprika.
Bake, covered, 1/2 hour at 350. 4 Servings.
Posted by Jim Barricks to rec.food.veg.cooking on 15 Apr 1997.
Millet-not-mush
This is one of the more mush-inclined grains, but if you follow these
directions, you stand a good chance of having differentiated millet
particles instead of paste.
1 cup millet
1 1/2 cups water
1 tablespoon Fleischmann's margarine
Bring water to a boil by itself first. Then add margarine and sprinkle in
the millet.Stir briefly, and partially cover. Turn heat to low.
Cook the millet for 15 to 20 minutes only!!! Stir with a fork halfway
through cooking and again at the end. This time, it is desireable that the
trapped steam escape, otherwise it will keep cooking the millet even after
it is removed from the direct heat. So fluff it with a fork, A LOT, after
it is cooked, and leave it uncovered. This is the best deterrent to
mushiness. Add salt after it is cooked.
4 Servings
Posted by Jim Barricks to rec.food.veg.cooking on 15 Apr 1997.
Millet and Cauliflower Recipe
I have used this in the past especially when I have guests who cannot eat
nightshades like potatoes or peppers; it is a good swap for mashed potato.
1 cup of dried uncooked millet
1 head of cauliflower
1 teaspoon onion powder
4 cups of water (less if you want a drier result)
Pinch of sea salt
Sort the millet for any stones etc as you would for lentils. Wash the place
in a saucepan with the remaining ingredients. Bring to the boil, reduce to
a simmer and cover for 25-30 minutes.
Remove from the heat, let it stand for about 5 minutes then mash with a
potato masher. Serve hot.
I have jazzed this up with fresh herb and dashes of spices like cumin for a
less bland version. If you use about 3 cups of water you can use some to
make pancakes, coat these with sesame seeds and fry lightly on either side.
Posted by Marie Heyes to Yeast-L mailing list on 23 Jun 1997.
Millet Bread
1 c Plain yogurt or buttermilk
1/4 c Butter
1 tb Honey
1 pk Dry yeast
1/4 c Warm water
2 Eggs
2 c Millet Flour
1/2 c Soy Flour
Combine yogurt and butter in saucepan, heating slowly to melt butter.
Dissolve yeast and honey in the warm water; add yogurt mixture and
blend. Beat in eggs; add flours and beat well. Pour into well-oiled
4" x 8" loaf pan and let rise for 45 minutes. Bake at 375 F. for
40-45 minutes or until done. Cool before cutting.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
Millet
Millet is an important staple grain in North China, and India, but is
little known as a food in the U.S, mostly being used as bird feed. The
grain kernels are very small, round, and usually ivory colored or yellow,
though some varieties are darker. The lack of gluten and a rather bland
flavor may account for the anonymity of this grain here, but it's alkaline
content is higher than other grains and makes it very easy to digest. It
also has a higher iron content than any other grain but amaranth. It swells
a great deal when cooked and supplies more servings per pound than any
other grains. When cooked like rice it makes an excellent breakfast cereal.
Though it has little gluten of its own, it mixes well with other flours.
From:
Food Storage FAQ, ver 2.5, volume one
Millet and Rice
I usually cook millet with rice: 1 part millet and brown rice to 2 parts
water. I think I've also done the same with straight millet, but you may
need to add a little more water. I seem to remember that it cooks faster
than the rice.
From: Kim Ellis on Yeast-L list
Savory Cereal from the SYDA Yoga Ashram
4 cups water
1/4 tsp foenagreek
1/2 tsp cumin
1/2 c. millet
Boil for 30 minutes. Add 1 tbsp unsweetened coconut, 1 chopped green chili,
1 tsp fresh ginger juice (I just chop up about 1 tsp of ginger) 1 finely
chopped tomato is optional. Cook for 10 more minutes. Add chopped cilantro
for garnish.
From: Kim Ellis on Yeast-L list
Millet-Cauliflower Mash
Here is a recipe that my friends like..
Millet Mashed in place of mash. potatoes
3 cups uncooked millet
1 head cauliflower
6 c. boiling water or stock
Pressure cook 45min. (or just cook together) till done. then mash it all
together..sometimes after mashed I add 1/2 cup or so of peas...put in baking
dish and bake 30 min...it just makes the flavor come together...
You can make a sesame seed gravy for over it...
From: Claudia (raven5/telenet), posted to rec.food.veg.cooking on 17 Mar 1999.