This week millet was on the menu in several different ways. Millet is a gluten free whole grain and is comprised of 15% protein. In addition to protein, millet is high in fiber, magnesium and phosphorus. It is a versatile grain that can be used similarly to rice. Here is how we enjoyed millet this week:
Creamy Millet Porridge
I told my kids I made oatmeal when they asked, “What’s for breakfast?” Sometimes a new name will throw them off and they’ll decide they don’t like it right then and there. I took the safe route. They gobbled this up and had seconds!
- 1 1/2 cups millet, rinsed and drained
- 1 1/2 cups non dairy milk (I used Rice Milk)
- 1 1/2 cups water
- 1 over-ripe banana, smashed
- 1 cup strawberries sliced
- 2 tbsp pure maple syrup (optional)
- Additional 1/4-1/2 cup non dairy milk
- Combine milk, water, smashed banana and millet in a pot. Bring to a boil.
- Turn down heat to med-low and simmer 15-20 minutes or until millet is soft, stirring frequently.
- Using an immersion blender, puree until about 1/2 of the mixture is smooth (or until your preferred consistency).
- Turn off heat. Add maple syrup and strawberries and mix until blended. Add the additional 1/4-1/2 cup milk to get the creamy porridge consistency.
- Drizzle with a touch more maple syrup when serving, if desired.
I was halfway into this recipe yesterday when I realized I never went to the farm down the road to get the fresh sweet corn I had planned on getting. Oops! Frozen corn kernels it was! Although this was yummy, it would have been so much better with fresh from the farm corn! I added lots of smoked paprika too because I just love that stuff!
I love anything with a tahini sauce and this did not disappoint. If you are used to your stir-frys over rice or noodles, give millet a try for a change. It really soaks up the sauce. My picky daughter and my son didn’t care for this, but my other daughter really liked it, as did my hubby (which happily surprised me! He even ate leftovers the next night….wow!)
Smoky Millet Pinto Bean Patties
This was our favorite recipe with millet this week. This kids devoured these patties two at a time!
Makes 10-12 patties
- 1/2 of a small red onion
- 4 scallions
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 1/2 cups pinto beans (or 1 can)
- 1 1/2 cups millet, cooked
- 1 tsp dried thyme
- 1 tbsp dried parsley
- 2 tsp smoked paprika
- pinch of cayenne
- a few shakes of liquid smoke
- 1/4-1/2 cup Panko bread crumbs
- 2 tbsp flaxmeal
- 6 tbsp warm water
- Whisk the flax meal and warm water in a small bowl and set aside.
- In the bowl of a food processor combine red onion, scallions, carrots, celery, pinto beans, millet, thyme, parsley, smoked paprika, cayenne, and liquid smoke. Pulse until combined and fairly smooth, but leaving a few pieces chunkier. Turn out into a mixing bowl.
- Re-whisk the flax and water mixture. It should be thick and egg-like consistency now. Add to your bean/millet mixture and mix thoroughly.
- Add 1/4-1/2 cup Panko bread crumbs, depending on the consistency of the mixture. You want it to hold together like a burger, so get it there with your hands. If it feels too wet, add a little more bread crumbs.
- Fry these up on the stove top in a skillet over medium heat. I have an awesome non-stick skillet that requires NO oil for browning. You may need 1 tsp or so of oil if your pan is not as awesome. Cook 4-5 minutes per side.
M liked these with BBQ sauce, C and K ate them with ketchup. I made a mix of Vegenaise, ketchup and mustard. You won’t miss the meat on a plate like this!
And, yes, I’m trying some new editing tools for my pictures. As much as I love photography, I usually still shoot in Auto. I am hoping to learn a lot more in the near future and improve the pictures on this blog!! I love that stacked picture of the millet patties. What do you think?