Millet is a woefully overlooked grain, mildly sweet and nutty and so versatile it can be used in everything from pilafs to cookies. It has a soothing, comforting quality that makes it ideal for fall and winter meals.
The family didn't seem that turned off. The 2-year-old thought it was rice so I went with that. The 8-year-old didn't like the "bits" in it -- aka the vegetables, but he ate some. And the Husband... well The Husband asked for seconds. Seconds! Yea, I couldn't believe it either. Who would have thunk it -- My soda-drinking, fast-food eating husband is a fan of millet!
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Once the millet is done, heat the oil in a skillet over medium-high heat. Add the onion, carrots and a pinch of salt and cook for a few minutes until the onion starts to become translucent and the carrots caramelize a touch.
Haha! I went the opposite way you did with my first foray into millet....I cooked to add to multigrain loaves of bread al Martha Stewart as I couldn't find wheat berries on grocery aisle. Now i have leftover, so it looks like I'll mix with aromatics as you did.
Thanks for sharing this recipe. I never thought of cooking millet like this. This will work perfect with the baby kale available at my local ALDI. Have you tried the "puffed millet" cereal in the wholesome food section or local Co-op's? If your kids like puffed rice, they will like it.
Nutritious and tasty, millet stir fry makes a light refreshing meal. In this millet recipe, I have cooked chena millets (Proso millets) with plenty of vegetables to make a healthy vegetarian stir fry or should I call it a millet pilaf? ?
The chena millet I have used in this simple stir fry recipe comes from the plains of Rajasthan. I love the slightly sweet earthy flavour and the fluffy, grainy texture of this little millet. The closest cousin for texture would be couscous.
I hope you try this a millet-y twist on the popular veg fried rice. I am sure you will enjoy it. There is no hard and fast rule to the vegetables that can be added to this recipe. Just make sure to add a mix of soft and crunchy vegetables. Send me a question, a picture, leave a comment or connect with me on Facebook, Twitter, Google+, Pinterest and Instagram. Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
Thanks Dominique! Millets are really easy to cook with and can be an alternative to so many grains, especially if you are looking for gluten-free options!. You might also find this little glossary of millets helpful in your research - -grains-glossary-english-hindi/
I totally hear you ? I was right there a few years ago when the nutritionist told us to eliminate wheat from our diet. I had heard of Jowar and Ragi and eaten only Bajra till then. So it took a lot of learning and reading and experimenting to become comfortable with cooking with millets.
Here is my list of millets with names in both English and Hindi to help you. To start with I would suggest, Ragi, Jowar, and Bajra are great and also easily available in most places these days. Here are some millet recipes that I have posted on the blog. If you have any question, do reach out and I will be happy to help you make the switch!
When I make a vegetarian entre, it is always in the back of my mind that a minority of people eat this way, so I try to come up with things that are interesting and balanced for a vegetarian but that someone who does eat meat would find filling, or at least a satisfying side dish to their protein of choice.
I try to use kale often, as its nutritional profile is quite impressive. In this dish, its short time in the oven helps it to retain most of its structure, but make sure that the oil really coats the kale, since if you use too little you will get something more like kale chips. If you use curly kale, which is less tender than lacinato kale, or you prefer your greens more wilted, you could saut it quickly instead. I use lots of liquid in the millet, so the result is nice and soft but bound together by the sharply flavored cheese. The bits of millet are still detectable, but it has a comfort food texture. Whether you serve it as an entre or a side is up to you.
Preheat the oven to 400F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bottom doesn't burn, until tender, 20 to 25 minutes. Stir in the nutmeg and thyme and cook another 3 minutes. The consistency should be like that of a soft polenta with some millet nuggets in it. If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks. Stir in both cheeses, taste, and add salt and pepper, if desired. Turn off the heat and leave the lid ajar.
In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt. Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing. Put the mushrooms on a rimmed baking sheet, stem side up. Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes. Remove the baking sheet from the oven, spread the kale in the remaining space, sprinkle with the red pepper flakes, and roast until the kale is just softened and crisped a bit, another 5 minutes.
I have recently started incorporating millets into my diet. To start with, I started substituting it for rice with regular meals like sambar, rasam and over time, I find them really easy to cook and quick to make as well. There are several types of millets and here are some that I have tried.
I am sharing the tamil names here because that is how I refer to them. Millets are native to India so there are regional names for all of them. Do a quick google search with the English name to know what it is called. This link has names in some languages.
Ragi is still exclusively used in several Karnataka homes however I am not too sure if other millets are used so much in Tamil cuisine until recently. In the last few years, there has been an increased awareness and focus on reviving millets in India. It is nowadays easily available in major supermarkets in India and in most Indian stores abroad ( I live in Australia and get them here, only in a few brands but they are present).
I have only tried cooking kodo millet and little millet. However, I am sure this method will also work for barnyard millet and foxtail millet. Millets require no pre-soaking and can be cooked using a pressure cooker or Instant Pot.
For this breakfast porridge though, the trick to getting the millet nice and creamy is actually grinding down most of the millet so that the consistency is somewhere in between its normal state and flour.
This is a great basic breakfast bowl of a hearty, warming pseudo grain. Millet has a subtle nutty flavor and when combined with just a touch of vanilla and cinnamon, it becomes a delicious creamy breakfast.
Texturally, after slow cooking, the millet ends up a little thicker than cream of wheat but a little creamier than fully cooked polenta. Of course, you can adjust this to your preference by adding or subtracting cooking liquid in the recipe.
I thought a lot about how I might pack for India. A lot. I'm excited about the adventure, and in the days before pulling my suitcase out of the closet I found myself deep inside my own head considering which cameras to bring, which dresses (just 2, maybe 3!), and what food to bring for the flight - SFO to Frankfurt to Delhi. That, my friends, is the one part of the trip I wasn't looking forward to - it's twelve hours to Frankfurt, another seven to Delhi. Here's a peek at how my packing came together. On the food-for-the-flight front, I've been playing around with a few ideas. No question, these dumplings made the cut, and I ended up packing these millet croquettes for snacking as well - crunchy crusted, basil and kale flecked, I think they'll hold up nicely.
One carry-on, one purse - that was the goal. My camera and film take up a chunk of space in my suitcase, and beyond that it's all about cramming things into little pockets and corners. In this shot (clockwise from top-left): lunch canister (new! I stack in layers between sheets of parchment), Love Travel Guides, Kindle (with this & this on it), sunglasses, notebook/phone, my Land camera, business cards.
Here's a glimpse of how it's coming together into my suitcase. I have room for a few more packs of film, and a pair of ballet flats. But everything else is in there - adapters and camera gear on the left, dresses (top right), toiletries (bottom right), camera and guide book (bottom left).
A few other travel favorites tucked away - pure shea butter, lip gloss, packets of nut butter, YSL Flash Touch (I think Jen Altman turned me onto this gem), Aesop Flight Therapy, I put this in a Go Tube to use for hands/legs, brass cuff from Cisthene, a comb I bought in Rome when I was 23, Love travel shampoo and conditioner.
A couple notes - the semolina flour I use here is a very fine grind which contributes to the creamy interior texture of these croquette (which works nicely in contract to the crunch exterior). ALso, feel free to go with a smaller baking dish to set the semolina, it'll result in taller croquettes.
In a large saucepan, combine the milk, 1 cup / 240 ml water, 1 tablespoon of the butter, shallot, and sea salt. Bring just to a simmer, remove from heat, and use a whisk to stir in semolina flour. Stir until combined, add the kale, return to medium heat and stir until the semolina really thickens up 5-10 minutes, your whisk should be able to stand up in it. Remove from heat and stir in the gruyere and millet. Taste and adjust the seasoning with more salt if needed. Allow this mixture to cool for at least 10 minutes, stirring every few minutes to release heat.
When the semolina has cooled, so that it is warm but not hot to the touch, stir in the basil, beat one of the eggs in a small bowl, and mix that in as well. Turn into the prepared pan spreading it evenly across with a spoon or spatula. Cover with a clean cloth or loose plastic wrap and refrigerate for at least three hours. You can keep the semolina at this stage for a few days, cooking off croquettes as needed, or making them all at once. 152ee80cbc
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