Millet - Gluten Free

Millet is Gluten Free

To Cook: The Ratio is 1:2 (1 part Grain to 2 parts Water)
*You can rinse with water first if desired - I recommend it, but it is up to you.

On the stove top cook for 25 - 30 minutes
If you use a Pressure cooker, cook on High pressure for 7 minutes.

When it is cooked it is light & fluffy, add more water and it becomes mushy like Polenta or mashed potatos. Millet by itself has a bland flavor. The beauty of its blandness is that it "takes on" the flavor of whatever you add it to! Hence the ease of the "sneak"! When it is cooked it can easily be added to almost anything, scrambled eggs, macaroni & cheese, taco meat, chili, use as a meat extender in meatloaf & meatballs, stuffing aka dressing(you know, like with Thanksgiving dinner), soups & stews, add it to hot cereal, you could mix it with rice (as long as you aren't "sneaking". It can be added, cooked or whole raw grain to bread dough. I haven't tried this but have read that if you toast the raw grain before cooking, it tastes kinda like buttered popcorn. Experiment and let me know!!

Millet - Gluten Free

I have decided to "highlight" Millet first. It is one of my new favorite grains! It is a wonderful little grain and so totally under appreciated here in the United States. This picture is what the grain looks like uncooked. When I say it is underappreciated it is because in the United States, we are familiar with Millet as Bird Seed or Gerbel/Hampster Food! Can you believe that?


Now to give you a better frame of reference, picture 3 Millet grains equaling an individual grain/kernal of Brown Rice. Here is a picture!
Here, I cooked some up so you can see how that looks.



Millet is one of the Super Grains, it is rich in amino acids, phosphorus, Lysine & vitamin B. Its Iron content is higher than any grain except Amaranth and Quinoa. Millet is easy to digest and Gluten Free. Its easy digestability and high nutrition make it wonderful even for babies & young children. For more info check out "Those Wonderful Grains" by Brad E. Petersen aka "Chef Brad". It is available through www.ChefBrad.com)

Millet by itself has a bland flavor. Now why would we want BLAND? The beauty of its blandness is that it just sort of "takes on" the flavor of whatever you add it too! Incredible! Hence the ease of the "sneak"! When it is cooked it can easily be added to almost anything, scrambled eggs, macaroni & cheese, taco meat, chili, use as a meat extender in meatloaf & meatballs, stuffing aka dressing(you know, like with Thanksgiving dinner), soups & stews, add it to hot cereal, you could mix it with rice (as long as you aren't "sneaking". It can be added, cooked or whole raw grain to bread dough. I haven't tried this but have read that if you toast the raw grain before cooking, it tastes kinda like buttered popcorn - I will have to try that! When it is cooked it is light & fluffy, add more water and it becomes mushy like Polenta or mashed potatos. Please let me know ways you find to use it, I would love to hear of your experiences!

Nutritional Info for Millet - per 1 cup boiled
284 Calories, 8 grams Protein, 2 grams Fat - 0 Saturated Fat, 0 Cholesterol, 7 mg Calcium, 240 mg Phosphorus, 1.5 mg Iron, 5 mg Sodium, 3 grams Fiber, 57 grams Carbohydrate.

Highlights! - UNDER CONSTRUCTION!

I decided to hightlight Millet first because it is a grain that is SO EASY to play with. It makes an excellent place to begin "graining" your family! **See Marianne's comment under Chili & Taco Meat about Sneaking Grains!

I will give some nutritional info and some interesting grain facts in this space but you should notice in the recipe archive that each grain will be listed there as well with cooking directions/uses etc. Bare with me while I experiment to see what works best here ;)

Wheat- Flaxseed Pancake - Thanks to Ami Jacobs!

Mix 1/2 c. flaxseed
1 1/2 c. whole wheat flour
1 1/2 c. brown rice flour
1/2 c. toasted wheat germ
1/2 c. powdered milk
2 Tbs. brown sugar
5 tsp. baking powder
1 tsp. salt --makes 4 c. dry mix

add:
4 eggs
2 c. cold water
mix just until wet, cook, & enjoy!

*you can mix up a batch, store it in a cool dry place, & only add 1 egg & 1/2 c. water to 1 c. of dry mixture at a time.*

German Dark Rye Bread Courtesy of Cindy Bower

Ingredients

Dry mixture:
3 C. all-purpose flour
1/4 C. unsweetened cocoa powder
2 pkg active dry yeast
1 Tbls. caraway (optional)

Liquid mixture:
1/3 C. molasses
2 Tbls. butter
1 Tbls. sugar
2 C. warm water
1 Tbls. salt

Add:
3-3 1/2 C. rye flour

Cooking oil

In large bowl combine all-purpose flour, cocoa, yeast, and caraway seed. Heat and stir molasses, butter, sugar, 2 C. warm water, and 1 Tbls. salt till warm (115-120 degrees). Add to dry mixture. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Turn out onto lightly floured surface; knead till smooth (about 5 minutes). Cover; let rest 20 minutes. Punch down; divide in half. Shape into two round loaves; place on greased baking sheets or in two greased 8" pie plates. Brush with small amount cooking oil. Slash tops with knife. Cover; let rise till double (45 to 60 minutes). Bake at 400 degrees for 25-30 minutes. Remove from baking sheets; cool. Makes 2 loaves

Chili & Taco Meat

For these 2 recipes, just prepare as you usually do,Cook & Season and then add in whatever grain you want. VERY EASY. Add as much or as little as you want to.

Remember Millet works great because it takes on the flavor and color of whatever you put it with. It also sort blends in, in case you are sneaking

I added precooked Spelt ,Red Quinoa and Millet to the Chili and the Taco Meat.

Happy Food

½ cup Karo Syrup
½ cup Honey
¼ cup Butter
1 tsp Vanilla
2 cups Popped Amaranth

*To pop: In a HOT large, DRY, kettle place no more than 2 TBSP at a time of dry, whole grain Amaranth. Shake vigorously, it will pop very quickly. Pour into a bowl and continue popping in small amounts until you have enough. *Warning* It is SO FUN to pop! You may have to force yourself to stop popping!

Bring Karo, Honey, Butter, and Vanilla to a boil. Turn heat down and boil for 10 minutes, until it is golden brown. Stir in the popped Amaranth and pour onto parchment paper. Cool, Cut, Eat!

Hot Rice Pudding/Grain Dessert

Equal parts Cracked Spelt, Cracked Barley, & Brown rice.Add the proper amount of Water. *The Ratio is 1:3* (One part Grain to 3 parts Water) *Remember - your grain will increase in size by 3 to 4 TIMES when cooked! So start small, you will end up with more servings than you think!

I cook in my electric pressure cooker for 13 minutes on High Pressure with natural release of the pressure. I have not tried cooking it in a crock pot over night but it should work. (probably on the Low setting – I am guessing here! I might add extra water to be safe. You can always cook off any extra water just before serving)

I generally add a little Butter or Coconut oil (for added flavor) and Sweetener of your choice. Add a little milk or cream if desired. Add some Nutmeg or Cinnamon, to your taste preference & enjoy. YUM! A dessert that is so healthy & filling! Serve warm, this is a great dessert for a cold wintery day! This is also a great way to use up leftover breakfast cereal, if you accidently cooked too much in the morning ;)

Hot Breakfast Cereal

Equal parts Cracked Spelt, Cracked Barley, & Brown rice.
Add the proper amount of Water. *The Ratio is 1:3* (One part Grain to 3 parts Water)

*Remember - your grain will increase in size by 3 to 4 TIMES when cooked! So start small, you will end up with more servings than you think!

I cook in my electric pressure cooker for 13 minutes on High Pressure with natural release of the pressure. I have not tried cooking it in a crock pot over night but it should work. (probably on the Low setting – I am guessing here! I might add extra water to be safe. You can always cook off any extra water just before serving)

I generally add a little Butter or Coconut oil (for added flavor) and Sweetener of your choice. Maple Syrup, Brown Sugar, Regular Sugar, Honey. Fresh fruit is delicious too. Add milk if desired. I think if you then add Nutmeg or Cinnamon, it tastes more like a rice pudding. YUM! So healthy & filling! *You really can eat smaller servings AND be satisfied longer!

Red Quinoa Coconut Cookies

1 cup Granulated Sugar
1 cup Brown Sugar
2 cubes Butter, softened
2 Eggs
1 Tbsp Vanilla (yes, a tablespoon)

Cream Sugars & Butters together.

Add Eggs & Vanilla & mix well.

Add and mix:
either 2 ½ cups White Flour or 2 ¾ Spelt Flour (or a combination of the two)

1 tsp Salt
1 tsp Baking Soda

Add and Mix:
1 ½ cups Coconut
1 cup Red Quinoa, precooked & chilled

*I added a bit more flour than it calls for. This makes fairly sticky cookie dough. It is different than I am used to, the cookies really spread on the cookie sheet so space them with plenty of room!

This recipe has been cut in half and still should make LOTS of cookies!

Drop by teaspoonfuls onto parchment lined cookie sheet. I dampened my fingers and slightly mashed each dough ball a little bit and bake @ 325 degrees for 9 – 11 minutes. Cookies should be a nice golden brown in color. Remove from oven & cool.

These cookies are good by themselves but you can dip one side in chocolate if desired!