Creamy Millet Recipes

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CREAM OF MILLET



Cream of Millet image

Recipe from Sue Gregg, with some added flavoring. This makes 1 nice sized serving. You can grind the millet in your coffee grinder. The recipe doubles very easily. Serve with honey, stevia, maple syrup, etc.

Provided by WI Cheesehead

Categories     Breakfast

Time 13m

Yield 1-2 serving(s)

Number Of Ingredients 6

3 tablespoons whole millet (ground to make 1/4 C flour)
1 cup water (divided)
1/8-1/4 teaspoon salt
1/4-1/2 teaspoon cinnamon
1/2 tablespoon margarine or 1/2 tablespoon butter
1/2 teaspoon vanilla

Steps:

  • Bring 3/4 C of water to boil in a small saucepan.
  • Mix remaining 1/4 C water with millet, salt and cinnamon; add to saucepan.
  • Stir thoroughly, bring to a boil again and reduce to a simmer.
  • Cook 10 minutes, stirring occasionally.
  • Add butter and vanilla after pot is removed from the flame.

Nutrition Facts : Calories 200, Fat 7.3, SaturatedFat 1.3, Sodium 364.1, Carbohydrate 28.1, Fiber 3.5, Sugar 0.3, Protein 4.2

CREAMY MILLET



Creamy Millet image

The tall, stalk-like plants that millet comes from are lush, and in the field, the variety sometimes called broom corn millet resembles acre after acre of swaying pussy willows. Whole millet looks a lot like quinoa, and also like quinoa it's both gluten free and a great protein source. It cooks up plump and creamy in this recipe, and with the compote and almonds, it makes for a delightful breakfast or anytime pick-me-up.

Yield serves 4

Number Of Ingredients 14

2 cups freshly squeezed orange juice
1 cup water
1 cup millet, rinsed well
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon allspice
3/4 cup almond milk (or substitute soy or rice milk)
1/4 teaspoon orange zest
1 tablespoon unrefined virgin coconut oil
1 tablespoon maple syrup
Blueberry Compote (page 185), Dried Fruit Compote (page 183), or Seasonal Stewed Fruit (page 184), for serving
2 tablespoons toasted slivered almonds (page 97), for serving

Steps:

  • Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
  • Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
  • Serve topped with the blueberry compote and almonds.
  • Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
  • To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
  • Store in an airtight container in the refrigerator for 5 to 7 days.
  • (per serving)
  • Calories: 355
  • Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
  • Carbohydrates: 64g
  • Protein: 8g
  • Fiber: 7g
  • Sodium: 330mg
  • When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.

CREAMY CORN AND MILLET



Creamy Corn and Millet image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.

CREAMY MILLET CEREAL



Creamy Millet Cereal image

This is a great way to add healthy grains to your diet and get a sweet tooth fix. This recipe is approved by my super picky 15 month old daughter.

Provided by BelleAnna

Categories     Breakfast

Time 30m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

1/3 cup millet
2 tablespoons brown sugar
1/4 cup milk
1/2 cup milk
1 tablespoon maple syrup (optional)
1/4 cup heavy cream (optional)
1 tablespoon white sugar (optional)

Steps:

  • Lightly toast millet over medium heat until it smells nutty (about 2 minutes).
  • Add milk and water, bring to a boil, reduce heat to low, cover and simmer for around 25 minutes, until most or all liquid is absorbed.
  • Meanwhile place cream and white sugar into a small bowl and whisk until frothy or you can put in a jar and shake.
  • Add brown sugar and maple syrup when the cereal is cooked to your desired consistency and stir to combine, transfer to a bowl.
  • Pour frothy cream over the top and enjoy!
  • Tips: I also like to add a little butter, nutmeg, and cinnamon or you can use white sugar, skip the maple and add fresh berries (or any fresh fruit), strawberries and cream millet sounds just as yummy :D.

Nutrition Facts : Calories 473.8, Fat 9.5, SaturatedFat 4.7, Cholesterol 25.6, Sodium 100.7, Carbohydrate 84.1, Fiber 5.7, Sugar 26.8, Protein 13.4

CREAMY MILLET WITH ROASTED PORTOBELLOS



Creamy Millet with Roasted Portobellos image

Provided by Sara Forte

Categories     Cheese     Dairy     Mushroom     Roast     Thanksgiving     Vegetarian     Fall

Yield Serves 4

Number Of Ingredients 13

1 cup millet
2 1/2 cups milk
Sea salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons fresh thyme leaves
1/2 to 3/4 cup grated Pecorino cheese, plus more for garnish
1/4 cup crumbled Gorgonzola
4 portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons herbes de Provence
1 bunch lacinato (Tuscan) kale, stemmed and coarsely chopped
Pinch of red pepper flakes (optional)

Steps:

  • Preheat the oven to 400°F. Rinse and drain the millet. Put it in a heavy pot (enameled cast-iron, if you have one). Add the milk, 2 cups water, and a big pinch of salt. Stir. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook, stirring occasionally so the bottom doesn't burn, until tender, 20 to 25 minutes. Stir in the nutmeg and thyme and cook another 3 minutes. The consistency should be like that of a soft polenta with some millet nuggets in it. If it starts to thicken too much or the texture is too coarse, add another 1/2 cup water as it cooks. Stir in both cheeses, taste, and add salt and pepper, if desired. Turn off the heat and leave the lid ajar.
  • In a large bowl, stir together the oil, vinegar, herbes de Provence, and 1/2 teaspoon of salt. Brush both sides of the mushrooms with the dressing and gently toss the kale with the remaining dressing. Put the mushrooms on a rimmed baking sheet, stem side up. Bake until the mushrooms have shrunk down and softened, 10 to 12 minutes. Remove the baking sheet from the oven, spread the kale in the remaining space, sprinkle with the red pepper flakes, and roast until the kale is just softened and crisped a bit, another 5 minutes.
  • To serve, place a generous scoop of the cheesy millet on each plate. Top with a portobello, some roasted kale, some Pecorino, and serve.

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