Many people think of millet as a food for birds, but it is a great people food as well. Many cultures and countries use millet as a grain source of fiber and protein. While it can be difficult to find pure millet in the grocery store, most health food stores carry the plain and hulled varieties. Millet can be used for meals as varied as porridge, breads or as a meat extender. Add this to my Recipe Box.
Instructions
1. Choose a heavy skillet and add several teaspoons of vegetable oil and heat until hot. Add 2 cups whole millet and sauté until the grain is light, golden brown. Transfer the grain to a saucepan and add 2 cups boiling water. Cook for 30 minutes or until the water is absorbed. This makes a slightly nutty-flavored side dish that can be served with any meal.
2. Combine 1/2 cup milk and 1/2 cup water in a saucepan and bring to a boil. Add 1 cup of millet and cook for 20 to 30 minutes until the mixture is of porridge consistency, similar to oatmeal. Add in several tablespoons of raisins and a sprinkle of cinnamon if desired for added flavor.
3. Use a grain mill to grind whole millet to a powder consistency similar to flour. Substitute 1 cup millet flour for 1 cup of bread flour in any bread recipe. A blender can be used if there is not a grain mill available.
4. Use a grain mill or blender to grind the millet to a cornmeal-like consistency. Add to any cornbread recipe and cook as usual. This mixture can also be fried like pancakes or cooked into cornmeal mush.
Tags: grain mill, consistency similar, flour bread, minutes until, whole millet