Celery sticks make a great dipper for approved-bean hummus.

Quoted from LISALEA

Today,  I cooked millet with red beets and broccoli (cut up in very small pieces) then I added some feta and olive oil once it was done (about 25 minutes) ... It was really delicious !!
hence; I  thought that I would share this dish ... and it's a Highly Beneficial meal for us B's !!
Hooray !!

Hi Lisalea,

This does sound really tasty. Do you cook your millet first and other veges separately and toss together, or . . . ? Let's change this question. Would you just post this recipe for us? Thank you!  

Also, it was mentioned a while back (nothing comes up in my search now, though) that millet can be bitter and perhaps soaking it would eliminate this. Will you post about your precise method for cooking/preparing millet as well? Do you soak? The cooking directions on the package say to toast the millet in a pan until tan w/ oil before adding the water to cook. This is interesting (strange) to me. Does anyone know why this is required for this grain and not others?

I had been looking for millet in the bulk seeds/grains bins at WF and could never find it, so I finally asked about it and the bulk grocery associate directed me to the packaged grains/nuts/seeds shelves. (I never look there ) Lo and behold there was a tiny package of millet (16 oz) for $2.99. I bought it and am looking forward to something that resembles corn yet isn't a great big AVOID.   I plan to make my own fresh flour in my Vita-Mix. Does the millet need to be toasted and cooled before I grind it??? Hopefully I will be able to make your grain dish as well as construct something similar to tabouli, which was a favorite of mine until learning of its not-so-beneficial properties for my blood type.  

I'm looking forward to beginning the new LuHu show---"Cooking with Millet" although I guess as a nonnie, it shouldn't air too frequently.

Ribbit,

Your millet 'corn' bread sounds fantastic. I'm looking forward to trying it also.
Thanks a bunch. I do hope you'll let us know when/if you add your recipes to the recipe base.

Thanks!  

Speaking of tabouli, here's a Quinoa tabouli recipe for anyone wanting to substitute a neutral grain for the heinous bulgar. I hope my millet experiment goes well as it is a bene for Bs and since grains are recommended so infrequently for non-secretors and Rh- folks I'd like to get the most bang for my buck.

P.S. WHY is millet out of alphabetical order in Typebase 4?

Recipe taken from (The Herb Companion, June/July 1993)


      1  c        Water        
      1/2  c      Quinoa      
      3  med      Ripe tomatoes  (exclude/substitute w/??? for secretors)
      1  c      Parsley      
      1  c      Scallions      
      1/3  c      Freshly squeezed lemon juice      
      1/3  c      Safflower oil       (substitute olive oil if SO is an avoid for you)
      2  tb      Fresh mint      
             Salt; to taste      

    Instructions      
               
        1.      Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed.

        2.      While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well.

        3.      Let tabouli sit in the refrigerator for a day to blend flavors.

I have a small electric coffee grinder that I use to make millet flour.  I'm surprised you couldn't get millet in bulk at your WF---I can get it at mine, and I figured they all carried about the same things.  I don't toast it before I grind it.  My husband told me tonight that he actually prefers the fried squash to be tossed in millet flour rather than rice flour before it goes in the pan.  Says it browns better.  You can use it to coat anything before frying---squash, okra, green tomatoes, fish....

I'm also interested in knowing if you should wash, soak, or toast it before cooking it whole.  I can't get anybody at our house to eat it cooked, but maybe I'm doing it wrong.

Thanks, LuHu, for the quinoa recipe.  For a B secreter I'd use some chopped red bell pepper (or a spicy pepper maybe) in place of the tomatoes.  I make a similar quinoa recipe very often as a main dinner dish, except I saute lots of garlic and onion before I add the quinoa to cook.

Quoted from Ribbit

I'm also interested in knowing if you should wash, soak, or toast it before cooking it whole.  I can't get anybody at our house to eat it cooked, but maybe I'm doing it wrong.

I've only cooked it several times, but I put it in turkey broth and added vegetables so they would be done about the same time as the millet.  I didn't do any prep work before using the millet...  I just followed the instructions on the package for use...

Hey Ribbit,
Millet can be hulled or unhulled. I bought unhulled (still has hard seedcoat) by mistake & boiled its brains out for over an hour - still too gritty/crunchy - felt like eating sand! Some folk like the texture but we don't. I think it should be ok for making flour, will try that with the rest of my (unhulled) packet.
I read somewhere on the forum to rinse millet in cold water before cooking & there was a great simple recipe. I sometimes toast the millet lightly in a little cast iron pan before rinsing & cooking/boiling. It's lovely with a little ghee and herbamare or trocomare(veg salt)added just before finished cooking. The ghee stops it from sticking to bottom of pot too.
Millet porridge is (type A)hubbie's fave - adding raisins, apple or pear during cooking. Too much grain for me!

Quoted from ABJoe

I've only cooked it several times, but I put it in turkey broth and added vegetables so they would be done about the same time as the millet.  I didn't do any prep work before using the millet...  I just followed the instructions on the package for use...

Hi ABJoe,

My package says to toast first and it is hulled millet. Could the instruction to toast or not to toast depend on whether we were starting with hulled or unhulled millet?  Is your millet hulled or unhulled, AB?

Quoted from LuHu

Hi Lisalea,

This does sound really tasty. Do you cook your millet first and other veges separately and toss together, or . . . ? Let's change this question. Would you just post this recipe for us? Thank you!  

Hi LuHu,
It would be my pleasure to explain to u how I prepared this dish !!

First of all, I cook my millet as I would my rice; except I add about 4 parts water to one part millet  

1) Take a pot; add water and bring to a boil.

2) Add millet; lower heat, cover and let simmer about 25 minutes; depending on how cooked u prefer ur grain.

3) Take a second pot; add water and bring to a boil.

4) Add broccoli stems and red beets and a red onion if u wish (cut up or cubed in very small pieces), lower heat, cover and let simmer about 20 minutes; depending on how cooked u prefer ur vegetables.

5) About 10 minutes later; add broccoli flowers; stir, cover again and continue to simmer.

6) Both pots should be ready at about the same time roughly.

7) Add the cooked vegetables to the cooked millet and mix; toss in some cubed feta cheese, add ur olive oil and seasalt et voila !!

Hope it turns out well, please do NOT hesitate to ask any other question incase my directions aren't clear enough  
Cheers  

Quoted from LuHu

Hi ABJoe,

My package says to toast first and it is UNhulled millet. Could the instruction to toast or not to toast depend on whether we were starting with hulled or unhulled millet?  Is your millet hulled or unhulled, AB?

Mine is Arrowhead Mills Organic Hulled Millet.  My wife (A) said it popped up and tasted like little popcorn kernels....  

Thank you, Lisalea. That recipe really does sound delicious! All the bennies make it super attractive. I can imagine taking the leftovers as a cold salad when traveling.

Do you use hulled or unhulled millet? And I gather you don't toast before you cook it, do you? I will be trying it out as soon as I get the word on whether one must toast HULLED millet (like I bought) before preparing it further.

Thank you for posting it.  

Quoted from LuHu

Thank you, Lisalea. That recipe really does sound delicious! All the bennies make it super attractive. I can imagine taking the leftovers as a cold salad when traveling.

Do you use hulled or unhulled millet? And I gather you don't toast before you cook it, do you? I will be trying it out as soon as I get the word on whether one must toast HULLED millet (like I bought) before preparing it further.

Thank you for posting it.  

U r welcome
To my taste it is indeed delicious; we can't eat red beets
on a daily basis 'cause if we could, I would eat some everyday actually !!
and let's NOT talk about feta ... which I absolutely love and enjoy immensley!!

Red beets add a special sweet flavor when added to greens; at times,
I also add red beets to brussel sprouts ... yummi  

To be honest ; I've never even looked to see what kind of millet it is ... sorry ...
and NO toasting beforehand  

Ribbit: I'm surprised you couldn't get millet in bulk at your WF---I can get it at mine, and I figured they all carried about the same things.

LuHu: Me, too. Maybe they stock bulk according to geographic preferences???

Ribbit: I don't toast it before I grind it.

LH: Do you know if what you buy in bulk is hulled or UNhulled?

Ribbit: I can't get anybody at our house to eat it cooked, but maybe I'm doing it wrong.

LuHu: Do you like it? Can you describe/compare the taste of a pot cooked like rice to me?

Ribbit: Thanks, LuHu, for the quinoa recipe.  For a B secreter I'd use some chopped red bell pepper (or a spicy pepper maybe) in place of the tomatoes.  I make a similar quinoa recipe very often as a main dinner dish, except I saute lots of garlic and onion before I add the quinoa to cook.

LuHu: You're welcome, and that is a wonderful substitution suggestion. Clearly you know your way around a kitchen.

Quoted from ABJoe

I've only cooked it several times, but I put it in turkey broth and added vegetables so they would be done about the same time as the millet.  I didn't do any prep work before using the millet...  I just followed the instructions on the package for use...

ABJ,

We have the same millet---Arrowhead Organic Hulled---and the directions for "BASIC MILLET" does say to toast first before adding it to the boiling water (liquid). Since yours turned out fine even though you did not, I am now just going to have to just try it and draw my own conclusions. Enough of trying to figure it out beforehand.

Quoted from LuHu

ABJ,

We have the same millet---Arrowhead Organic Hulled---and the directions for "BASIC MILLET" does say to toast first before adding it to the boiling water (liquid). Since yours turned out fine even though you did not, I am now just going to have to just try it and draw my own conclusions. Enough of trying to figure it out beforehand.

So much for reading directions...  Maybe I just decided that I didn't need to use the time and ignored that one...    I am glad it turned out good or momma would have bolted on it...  Maybe it would be better if I toasted it....

Quoted from Ribbit

Millet ("corn") bread
~~~~~~~~~~~~~

2 c. millet flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. olive oil
1 egg (or, if eggs don't work for you, mix 1 Tbsp. flax meal with 1/4 c. boiling water and let sit till thick)
about 1 c. liquid of choice (water is fine)

These are amazing!! I just made them with egg replacer, added some chopped fine turkey pepperoni, green onion,oregano and onion powder..and a bit more salt and they are these savory yummy pizza muffins. My kids went crazy. These are really beneficial for me and my family of B's.
Thank-you for posting them

Thank you for sharing with us your outcome with the milllet 'corn' bread, Hopeful; this information may help others.

Alia

Holy hotdog, Hopeful!  You can eat turkey pepperoni?  It probably has spices like hot pepper in it, right?  Does it have nitrites?

Millet "corn" bread now posted in recipe section (they said it would be a few days before it's up though).

Thanks, Ribbit, I was just coming to ask you to do just that.

Quoted from Ribbit

Millet "corn" bread now posted in recipe section (they said it would be a few days before it's up though).

Thank you for submitting the recipe in the Recipe Index.

Alia

Quoted from Ribbit

Holy hotdog, Hopeful!  You can eat turkey pepperoni?  It probably has spices like hot pepper in it, right?  Does it have nitrites?

I love Turkey pepperoni! I get a huge package at my healthfood store, no nitrates, no hot pepper,no msg plus they are organic. I use them for everything from flavoring soups, chopping fine and frying in olive oil ( replaces bacon)

Quoted from Hopeful

I love Turkey pepperoni! I get a huge package at my healthfood store, no nitrates, no hot pepper,no msg plus they are organic. I use them for everything from flavoring soups, chopping fine and frying in olive oil ( replaces bacon)

Hopeful, would you tell us the name of said turkey pepperoni? I used to love the kind made by Hormel, until I read the ingredients.

Quoted from outdoordrea

Hopeful, would you tell us the name of said turkey pepperoni? I used to love the kind made by Hormel, until I read the ingredients.

They are made locally and sold to small stores, without a name..just organic all natural turkey pepperoni. I live in Edmonton Alberta. I will check if they will ship anywhere.

Thank you.

Alia

Oh, no!  I went to Whole Foods today to buy a bunch of millet and they stopped carrying it.    I ended up getting Arrowhead Mills millet flour (which actually has a nicer texture than what I could grind myself).