Recipe: millet and a recipe
Misc.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.
Here is a recipe to try. (The comments are NOT mine! I only cook it in the way my mother cooks, porridge! (The Asian kind, not the one with oatmeal!) But I will try this following recipe one of these days when I cook vegetarian food!)
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This recipe is 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".
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