Millet With Crushed Zucchini Recipes
MILLET WITH CRUSHED ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup millet as the label directs; let cool. Toss 1 zucchini (cut into half moons) in a colander with a pinch of salt; let stand 10 minutes. Squeeze handfuls to crush and drain some of the liquid; transfer to a bowl. Add 2 tablespoons lime juice, 1 minced serrano and a pinch of salt; toss. Add the millet, 2 tablespoons olive oil and 1/2 cup chopped cilantro. Toss; season with salt.
MILLET STUFFED ZUCCHINI
Millet has a great thick consistency when cooked up (kind of like mashed potatoes) which makes everything work well for this. I am on a pretty strict diet since I have candida, so this recipe is perfect for early stage candida diet and provides doing something a little different with millet.
Provided by Travis Trein
Categories Zucchini Side Dishes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork.
- Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes.
- Spoon millet mixture into hollowed zucchini and place in a baking dish.
- Bake in the preheated oven until browned on top, 15 to 20 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 38.9 g, Cholesterol 24.6 mg, Fat 11.5 g, Fiber 6.1 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 460.7 mg, Sugar 6.2 g
CUBAN INSPIRED MILLET
My Cuban suegra taught me how to make a sofrito. I used this same process (without tomatoes and plus a carrot) to enhance millet. Serve warm or cold.
Provided by asjlachuk
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Blend carrot and garlic in a food processor until finely chopped.
- Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
- Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 130 calories, Carbohydrate 22.5 g, Fat 2.9 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 123.3 mg, Sugar 2.4 g
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