Many people consider millet as nothing more than birdseed, but it is the principle grain for many societies, after rice and wheat. It is speculated that millet was the first grain to be harvested during the Neolithic period and most likely originated in Africa or Asia. One reason why it is grown in poorer areas of the world is because it grows in poor soil and adverse weather conditions.
Millet is exceptionally nutritious and is rich in protein, phosphorus, the B vitamins and iron. It is available as a whole grain and follows similar cooking methods as to brown rice or bulgur wheat. Millet meal is coarsely ground flour that is used in baking or porridge, and puffed millet is similar to puffed rice and is used in cereals or bread.
Quick Ideas
Stir fry with veggies and yummy asian sauce
Use as a herbed stuffing for tomatoes, eggplant or capsicum.
Add to the raw egg mix if an omelette
Millet Vege Cakes
I Cup Water
1/3 Cup Millet
1/4 Cup Onion, chopped
1/4 Cup Capsicum chopped
1/4 Cup Carrots, chopped
1 Garlic Clove
2 Tbsp Olive Oil
Chopped fresh herbs
1 Egg, beaten
Bring the water to a boil, add the millet, cover and reduce to a simmer for 45 minutes or until fluffy and a little sticky.
Chop/grate or foor process veg and herbs .
Saute until for 3-4 minutes or until vegetables are soft.
Combine egg, millet, and vegetables and egg in a bowl.
Place 1 tbsp of the mixture between your moistened hands to make patties.
Fry the patties for 2 minutes on each side or until golden.
Breaky Millet Cakes
2 cups left over cooked millet, sweet potato and/or potato
3 - 4 Tablespoons buttermilk or yoghurt
salt
flour for crumbing )whole wheat, spelt, rice...)
Mix all ingredints, but only adding enough buttermilk/yoghurt to form patties.
Pat in flour to coat.
Shallow fry till golden and serve with butter, maple syrup or golden syrup. Yuuuuum!
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