DEVILS RED HOT MILLET HASH VEGETARIAN

this is my very own creation and something i ate and craved often during my last pregnancy. this is definitely a hot and spicy dish but the quark cools it off a bit. one of my favorite ways to eat millet.

Time: 30 minutes

Steps:

• prepare millet
• put millet , water , and boullion cube into a heavy flameproof casserole or other heavy pot
• bring to a boil and cook for five minutes
• reduce heat to low setting and put lid on casserole letting millet absorb water for 20 minutes or so until done
• meanwhile finely chop the onion , carrot , bell pepper , and hot chili pepper
• saute onion and peppers in a heavy skillet and then add carrot and chili pepper and cook until crisp tender
• add cooked millet to the mix , remove from stove , and stir in quark
• serve with a sprinkling of cheese and garnish with cilantro
• if cant handle the fire change this to a heavenly hash by omitting the red hot chili pepper
• good served with a crisp salad and fresh fruit for dessert

VEGAN CURRIED MILLET

Delicious curry dish that is sure to satisfy. If you like your curries spicy, feel free to add crushed red pepper or ground cayenne to taste.

Recipe From allrecipes.com

Provided by rtyoumans

Time 8h40m

Yield 4

Steps:

• Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

HOT MILLET CEREAL

This protein-rich breakfast will help you feel fuller longer, and it'll give you plenty of energy for your workout routine.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

• Toast millet in a small skillet over medium-high heat until lightly toasted, 1 to 2 minutes. Remove from heat and set aside.
• In a small saucepan, bring milk to a boil; add toasted millet, cinnamon, cardamom, and salt. Reduce heat to a simmer; cover and cook, stirring occasionally, until milk is absorbed, 25 to 30 minutes; add 1/4 cup additional water or milk if liquid is absorbed and millet is not tender. Serve immediately with desired toppings.