Hi I’m Judith Kingsbury of savvyvegetarian.com
Welcome to my kitchen! Today I am going to cook Millet!
Now you might be thinking, oh Millet isn’t that bird seed or hippie food?
Well, yes to both of those and it’s also extremely nutritious, just as nutritious as quinoa,
if not more so. Plus it is 1/5th the price of quinoa.
So in my books millet is the new quinoa. The first thing I’m going to do is cook some
basic millet. The way that I like to cook it is to toast
it and then add some boiling water. Two and a half cups of water to one cup of
millet A little bit of salt, bring it back to a boil.
Put the lid on and cook it for 20 to 25 minutes. Now I’ve got my sauté pan heating up here
and I’m going to stir and toast this millet. Until it starts to turn a nice golden brown
color. Here’s my millet, this is the kind of millet
that you find in North America, the one that they feed to birds.
I’ve got the heat on medium high. Stirring all the while.
No oil, there is no oil in the pan. I read somewhere that if it starts popping,
then you’ve got the heat too high. Mine is popping so I turned it down a bit.
It’s starting to turn color now. Maybe a little more.
I think that this is roasted now, it’s not burnt but it’s definitely roasted.
That is roasted quinoa, no sorry. That is roasted millet! Got quinoa on the
brain here. What I need is two and a half cups of boiling
water. Add a little salt, just use about a quarter
of a teaspoon. Add the boiling water.
Put the lid on, set my timer for twenty minutes. You do bring it to a boil. It boils as soon
as you put the boiling water in. When you roast it, it cooks up really nice
and dry and fluffy. When you don’t roast it, it tends to be gummier.
Which doesn’t matter if you’re going to use it to make cereal or put it in a stew or something
like that. But if you want to serve it with a nice sauce,
like a vegetable say coconut curry sauce or a mushroom gravy sauce, then ya, you want
it nice and dry and fluffy. And it smells really good.
Does it taste kind of like nutty? Well we can taste it and find out.
It needs vegetables and Sauces.. Ya definitely.
But it’s like avocado, it almost has no taste at all until you put something with it.
Right. It’s bland.
Well quinoa has a real distinct taste and some people object to that.
But this, this is not going to offend anybody, it’s like rice you know.
This is just plain cooked millet, no roasting or anything like that.
This morning I used it to make some millet chickpea patties.
Find this recipe at savvyvegetarian.com/vegetarian-recipes/millet-chickpea-patties.php So now this is a millet and mung dahl stew.
Something quick and comforting and satisfying that you can make for dinner.
Especially if you have already cooked dahl and millet in the fridge.
Even if you don’t. It just takes twenty minutes to half an hour to cook those things.
And you can always make extra. Find this recipe at savvyvegetarian.com/vegetarian-recipes/millet-mung-dhal-veggies.php
This is my flat bread dough that I make. I use millet flour, oat flour and a combination
of different starches. Find this recipe at savvyvegetarian.com/vegetarian-recipes/gf-flat-bread-tortilla.php
So in the morning you can make millet porridge. Just use some of this cooked millet and a
couple of cups of non-dairy milk, some raisins, nuts, pumpkin seeds, sunflower seeds.
Chocolate? Ya. Cinnimon.
Really pretty versatile, you can have it for breakfast, lunch or dinner.
And in many parts of the world they do just exactly that.
We don’t have to do that, we are very lucky here that we have other things that we can
eat but if you feel like you’re missing out on quinoa because it’s so expensive, hey just
go for millet. Thanks for joining me to make millet.
Enjoy your millet whatever and I’ll see you next time!
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