ISO Millet & Kashi recipes

[yorkshirepud]

I stocked up on stuff today while at the bulk store and purchased some toasted kashi and millet.

Generally with the kashi I sprinkle it on my cereal or just eat it out of the bag, but I want to try some recipes with it. Anyone have any?

Like I said, I also got some millet, which I have neither tasted nor cooked before. Any ideas?

YP

[valchemist]

You probably saw it already by now, but I posted the Mediterranean Burger on the Eating Well thread.

That recipe, as I mentioned, uses millet.

The recipe is on the "Other Stuff" board.

[yorkshirepud]

yeah I saw it ... thanks :) ... I'm gonna give it a try as i didn't end up makign those burgers tonight ... needed something fast ...

[valchemist]

yeah, those "burgers" look great, but they are definitely not quick and easy!

[yorkshirepud]

is that right? ... maybe I'll find something else then as I planned to do them one night after work ... so it needs to be fast and easy ... i still need to try those feta burgers you plugged so maybe i'll give those a shot instead as i have feta that needs to be used ...

yp

[valchemist]

well, I don't know how long it would take to make them. but just by looking at the directions, it looks like it wouldn't be something you could whip up quickly.

[sherri]

There was a millet recipe in the inspired vegetarian section of July's cooking light. Also, moosewood low fat favorites has a millet pilaf recipe that looks yummy (I am going to try it soon)....let me know if you want the recipe. Both recipes sound easy

[yorkshirepud]

Originally posted by sherri
There was a millet recipe in the inspired vegetarian section of July's cooking light. Also, moosewood low fat favorites has a millet pilaf recipe that looks yummy (I am going to try it soon)....let me know if you want the recipe. Both recipes sound easy

Sherri, I saw the one in Moosewood ... I think I'll give that one a try for my first time out ... its really hard to find recipes though ... its seem this little grain isn't popuplar in north american ... unless you a bird! :D

YP

[newsomz]

millet (hulled). This high-protein grain is good with roasted vegetables and roasted garlic; mixed with Indian spices, dried fruit, and nuts; and as a tabouli-style salad (try it with cilantro). millet is also good as a hot breakfast cereal.
To cook: To make 3 cups cooked millet, bring 2 cups water and 1 cup millet to a boil. Simmer the millet, covered, for 45 minutes.

kasha. Hulled, crushed, and toasted buckwheat kernels, these groats are rich in protein and have an unmistakable nutt, hearty flavor. They are combined with bow-tie pasta in a traditional Jewish dish. Try them also in pilafs with nuts and raisins or currants.
To cook: To make 2 cups cooked kasha, bring 2 cups water and 1 cup kasha to a boil. Simmer the kasha, covered for 15 to 20 minutes.

millet recipes:
peanut millet with grilled curried vegetables
2 2/3 cups water
1 1/2 t salt, plus more to taste
1 c hulled millet
6 T olive oil
3 T balsamic vinegar
2 T orange juice
4 garlic cloves, minced
1 T minced fresh ginger
2 T curry powder
1/2 t ground cinnamon
1/2 t fresh-ground black pepper, plus more to taste
1 T honey
3 of the following vegetables: 1 red onion, quartered; 2 carrots, peeled and sliced in half lenghtwise; 1/2 of a 1-lb eggplant, sliced in 1/2" thick rounds; 1 red bell pepper, seeded and cut into narrow strips; 8 large white button mushrooms, cut in 1/2, or 1 lg portobello mushroom, sliced into 1/2" thick strips
1/2 c chopped dry-roasted, unsalted peanuts
2 T minced cilantro

1. in a large skillet over med heat, heat the water w/ 1 t salt until the water comes to a boil. Addd the millet, and bring to a boil again. Cover the pan, and turn down the heat. Cook the millet for 30 minutes over low heat, then turn off the heat and keep the pan covered.
2. while the millet is cooking, heat a grill over a med-hot fire.
3. in a small bowl, combine the oilive oil, vinegar, orange juice, garlic, ginger, curry powder, cinnamon, black pepper, honey and 1/2 t salt. place all of tghe beggies in a large bowl, and pour the marinade over them. toss well w/ your hands (the veggies can sit for up to 24 hours in this marinade; just cover and refrigerate)
4. place the veggies on the grill, and salt and pepper them well. grill the carrots and onion on the coolest plart of the grill for 10 minutes or so, turning them periodically. grill the eggplant, pepper, and mushroom for about 3 min per side.
5. stir the peanuts into the warm millet. spoon the millet onto plates, then distribute the grilled veggies on top. spoon the remaining marinade over the veggies, sprinkle with cilantro and serve.

serves 4

note: you can roast the veggies in a 400 degree oven until the veggies are tender (about 1/2 hour).

here are the others in the book... i'm tired of typing tonight but, can type them up later if you're interested.
fragrant millet pilaf

kasha recipes:
giant stuffed mushrooms
lambless shepherd's pie

enjoy!

carrie