=============================== From: http://www.sendit.com/gourmet/graininfo.html 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. Click here for a recipe. 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/milletrecipe.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. =============================== Newsgroup: rec.food.veg.cooking Subject: Millet From: protech@gem.co.za (Gavin & Helen) Date: Tue, 9 Jul 1996 18:55:30 GMT Any ideas on how to cook millet - interestingly? =============================== Date: Thu, 11 Jul 1996 16:54:08 GMT 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@worldbank.org (jmolina1) Date: Fri, 12 Jul 1996 17:35:01 GMT 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: jhnath@nmt.edu (Judith Haviland Neergaard) Date: Fri, 12 Jul 1996 14:10:33 GMT 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) =============================== From: http://www.tagonline.com/Ads/Recipes/Shannon/mashedpotatoes.html 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: http://www.fatfree.com/recipes/grains/millet-mashed-potatoes Date: Tue, 01 Jun 93 14:20:01 EDT From: tara@starburst.umd.edu (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. Millet "Mashed Potatoes" ------------------------ 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: http://www.fatfree.com/recipes/grains/millet-cauliflower Date: Thu, 9 Nov 1995 10:00:11 -0500 (EST) From: 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: http://sowhat.micro.umn.edu/~tedhajek/recipes/casseroles-stews/africanstew From: Ulrich Forster Newsgroups: rec.food.recipes Subject: Cameroon, West African Dishes Date: 18 Feb 1994 07:18:15 -0500 Hi I'm posting this recipe for a friend from Zaire who just read your article but don't have an internet access. We add the botanical names for all users who don't know what sorgo or gombo is! ;) Uli ------------------------------------------------------------------------------ This is one of the mostly cooked west african dishes! TO and GOMBOSAUCE ----------------- Ingredients: 1000g millet- or sorgoflour (Pennisetum americanum or Sorghum bicolor; Poaceae) ("sorgo" is also known as "DURRA" or "MOHRENHIRSE" anyway its a kind of millet) 500 g gombo (=okra)(Hibiscus esculentes; Malvaceae) 1 onion 1 chili (hot!) oil (kariteoil 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 its 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: http://www.natural-innovations.com/boo/recipe.html Breakfast Buckwheat 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: http://nickel.ucs.indiana.edu/~jbailey/grains.html#Millet.html 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://www.fatfree.com/recipes/grains/pumpkin-millet Date: Fri, 04 Jun 93 20:02:14 BST From: Dennis Furey Subject: grain dish recipes 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: http://www.fatfree.com/recipes/pilafs/magenta-millet-pilaf Date: Mon, 23 Jan 95 19:19:00 PST From: artemis@netcom.com (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. MAGENTA MILLET PILAF 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: http://phoenix.uchsc.edu/days/cl/food/general/BEANS.soaking-cooking.times 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: http://sladeic.bevc.blacksburg.va.us/local/cooking/fatfree/Beans/spinach-mil let-lentils Date: Tue, 08 Mar 94 12:53:22 GMT From: Michael Traub 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: http://www.earthsave.bc.ca/recipes/vegetable_nut_appetizers.html 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: http://www.cs.cmu.edu/afs/cs.cmu.edu/Web/People/mjw/recipes/crockpot/crkpot- coll-2.html#25 From: artemis@rahul.net (Michelle Dick) Source: McDougall Cookbook - Volume 1 MILLET STEW (Vegan) =========== (Servings: 6) Ingredients: ------------ 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 Instructions: ------------- 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. =============================== From: http://www.keats.com/news/w96meal.html 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: http://www.wdn.com/mirkin/recipe39.html 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 =============================== Newsgroup: rec.food.veg.cooking Subject: Re: millet recipies From: selk@midway.uchicago.edu (lori ann selke) Date: Sat, 12 Apr 1997 00:57:32 GMT Well, I'm going to be making a millet pilaf this week, with carrots and leeks... =============================== Newsgroup: rec.food.veg.cooking Subject: Re: millet recipies From: insure@barricksinsurance.com (Jim Barricks) Date: Tue, 15 Apr 1997 12:42:14 GMT Here's one I have loved: Cauliflower Marranca 4 Servings 2 tablespoons Fleischmann's 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. Amount Per Serving Calories 442 Calories from Fat 107 Percent Total Calories From: Fat 24% Protein 21% Carb. 54% Nutrient Amount per % Daily Serving Value Total Fat 12 g 18% Saturated Fat 4 g 22% Cholesterol 23 mg 8% Sodium 196 mg 8% Total Carbohydrate 60 g 20% Dietary Fiber 1 g 4% Sugars 0 g Protein 24 g Millet-not-mush 4 Servings 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. Amount Per Serving Calories 188 Calories from Fat 21 Percent Total Calories From: Fat 11% Protein 12% Carb. 77% Nutrient Amount per % Daily Serving Value Total Fat 2 g 4% Saturated Fat 0 g 2% Cholesterol 0 mg 0% Sodium 4 mg 0% Total Carbohydrate 36 g 12% Dietary Fiber 1 g 2% Sugars 0 g Protein 6 g =============================== Date: Mon, 23 Jun 1997 15:46:50 -0400 Sender: Yeast-Related Medical Discussion List From: MARIE HEYES Subject: millet 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. =============================== MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Millet Bread Categories: Breads, Yeast, Gluten-free Yield: 1 loaf 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 MMMMM =============================== Subject: Food Storage FAQ, ver 2.5, volume one From: athagan@sprintmail.com (A. T. Hagan) Date: 1997/12/08 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. =============================== Millet ------ 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 =============================== Newsgroup: rec.food.veg.cooking Subject: Re:MILLET From: "Claudia" Date: Wed, 17 Mar 1999 01:22:14 GMT Here is a recipe that my friends like.. Millet Mashed inplace 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... ===============================