For my whole grain this week, I choose millet. This required a shopping trip to multiple stores as apparently millet is something only birds eat. Preparing the millet was pretty easy – I toasted the grains over for a few minutes, then added water, brought it to a boil, reduced heat to simmer for about 17 minutes and let it sit for 10 more minutes.
Recipe #1 Millet Porridge (I cooked this one up separately as it involved different millet cooking instructions)
- 1/3 cup millet
- 3/4 cup water
- 1/2 cup skim milk or 1/2 cup soymilk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 pinch salt
- dried cherries
- maple syrup or honey, to taste
In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins. Bring to a boil. Reduce heat to low, cover and simmer for 25 minutes without stirring. Remove from heat. Drizzle with honey.
I enjoyed this alternate to my usual cereal – although I don’t know that it would keep well.
Recipe #2 Rainbow Millet Tabbouleh
I have a friend who has a gluten-free, vegan diet, and wanted to try a recipe that he could eat. Having enjoyed learning about tabbouleh in class, I found a recipe that substituted millet for bulgar. To make it, I mixed together the following ingredients:
- 3 ½ cups cooked millet
- 2 cucumbers
- 3 tomatoes
- 1 bell pepper,
- 5 green onions,
- 1 cup fresh parsley
- ½ cup fresh mint
- 3 Tbs. olive oil,
- 3 Tbs. fresh lemon juice,
- 3 Tbs. fresh orange juice
- 1 tsp. kosher salt
- ¼ tsp. black pepper
It’s pretty tasty!
Recipe #3 Fried Millet
I love fried rice, but have never made it. The prospect was certainly less onerous with the millet already prepared.
- 3 tablespoons butter, divided
- 2 eggs, lightly beaten
- 2 large carrots, diced
- 1 teaspoon minced garlic
- 3/4 cup frozen peas
- 3 green onions, diced
- 3½ cups cooked, chilled millet
- 1 (15 oz) can cut baby corn (couldn’t find this so added leftover cucumber)
- 2 to 3 tablespoons Tamari sauce (or to taste)
- 1 teaspoon sesame oil
- salt and pepper to taste
In a large skillet, melt 1 tablespoon of butter over high heat. Add the lightly beaten eggs and scramble them. When the eggs are cooked through, remove them from the pan and set aside. Melt 1 more tablespoon of butter. Add the garlic, carrots, peas, and green onions and cook, stirring continuously, for 1 minute. Add 1 more tablespoon of butter. As it melts, slightly reduce heat and begin adding the cooked millet, ½ cup at a time. Stirring continuously, fry the millet for about 2 minutes. Stir in the Tamari and fry for an additional minute. Remove from heat and stir in the scrambled eggs and sesame oil. Season to taste with salt and pepper.
It seems like millet might not be the best grain to store overnight. It clumped together oddly while chilling. I probably would want to experiment with other grains for this recipe. That said fried [insert grain product here] is a lot easier to make than I thought it would be!
This week definitely forced me to cook differently since I couldn’t just throw together things that could be cooked up quickly. Since I am preparing meals for just myself, I will have to experiment more to figure out the best balance between saving time with early prep, but still have variety in what I am eating.