millet

Bryant Terry is the chef in residence at the <a href="https://www.moadsf.org/">Museum of the African Diaspora</a> in San Francisco, where he creates events that celebrate the African-American intersection of food and culture. With millet, lentils and potatoes, these vegan cakes are a nod to ’70s-style macrobiotic dishes — but upgraded with a smoky, garlicky sauce built from roasted green peppers. They are also good on their own if you don’t have time to make the sauce, and are delicious topped with an egg as a non-vegan alternative.

Bryant Terry’s Millet Cakes With Smoky-Spicy Green Sauce

Medjool date, pitted

olive oil

ginger

garlic cloves, minced

salt

green bell peppers, roasted, peeled and seeded (see note)

jalapeño, roasted, peeled and seeded (see note)

cilantro

bourbon

white pepper

powdered flax seeds

russet potato, scrubbed

millet,

red lentils,

onion

berbere spice

millet flour

bread

red leaf lettuce (about

Make the sauce: Put the date in a small saucepan, add water to cover and bring to a boil. Remove from heat and set aside. When date is completely softened, drain off water.

In a medium skillet over medium heat, combine oil, ginger, garlic and 1/2 teaspoon of salt and cook, stirring, until the garlic starts to smell fragrant, about 2 minutes. Transfer the contents of the pan to a blender. Add the roasted peppers, cilantro, bourbon, and the softened date and purée until smooth. Taste and adjust the seasonings with salt and pepper.  Set aside until ready to serve.  

Make the cakes: Combine flax powder and 6 tablespoons water in a small bowl. Mix well with a fork. Cover and refrigerate to let thicken.

Heat the oven to 400 degrees. With a fork, pierce the potato all over then wrap in foil. Bake until tender, 50 to 60 minutes. Set aside to cool. When the potato is cool enough to handle, peel it, transfer to a bowl, and mash until smooth. Set aside 1/2 cup of the mashed potato for this dish and use the rest for something else.

In a small saucepan over medium heat, toast the millet, gently shaking the pan to ensure even cooking, until the millet smells fragrant, 3 to 5 minutes. Add 1 cup of water and 1/2 teaspoon of salt and raise the heat to high until the water boils. Immediately turn down the heat to low, cover, and cook until the water has evaporated, 18 to 20 minutes. Remove from heat, cover and set aside.

Meanwhile, in a small saucepan, combine lentils with 1 1/2 cups water over high heat. Bring to a boil, reduce the heat to low, skim off any foam, and simmer, covered, until just tender, 5 to 7 minutes. The lentils should be soft but not falling apart. Remove the lid, drain off any excess liquid, and stir in a generous pinch of salt. Set aside to cool.

In a medium skillet, heat 2 tablespoons of peanut oil over medium-high heat and until the surface shimmers. Add onions and sauté, stirring often, until soft and just beginning to brown, about 5 minutes. Add garlic and sauté until it starts to smell fragrant, 1 to 2 minutes. Add berbere spice blend and 1/2 teaspoon salt and cook, stirring, until combined about 1 minute. Transfer onion mixture to a medium bowl. Mix in the 1/2 cup of reserved potato, millet and lentils, plus millet flour and the reserved flax seed mixture until thoroughly combined. Season with salt to taste.

Using your hands, form the mixture into 12 cakes, using about 1/4 cup of mixture per cake and placing the finished cakes on parchment paper. Transfer to a container with a lid, using parchment paper to separate the layers. Refrigerate, covered, at least 2 hours or up to 2 days to firm up.

When ready to cook, heat oven to 200 degrees Fahrenheit and gently reheat the sauce. Spread the toasted panko in a shallow dish and combine with 1 teaspoon salt. Gently dredge each cake in the salted panko, coating both sides and shaking off any excess crumbs. After coating, transfer each cake to a parchment-paper-lined baking sheet.

In a large cast-iron skillet or heavy nonstick pan over medium-high heat, heat 3 tablespoons peanut oil over medium-high heat until shimmering. Add enough cakes to fit in the pan without overcrowding. Cook until golden, about 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain, then  to the lined baking sheet. Place the cakes in the oven to keep warm. Wipe out the skillet and repeat with remaining cakes.

To serve, spread a generous 1/4 cup of warm sauce on the bottom of 4 serving plates. Place 3 cakes on each plate. Garnish with a handful of lettuce and roasted red peppers.

You might have heard of millet if you follow a gluten-free diet, but this super grain is perfect for anyone looking to add some variety and extra nutrients to their diet. It's vegan-friendly, easy to prepare, and super versatile.

BASIC INSTANT POT MILLET

water

tsp salt

butter olive oil

Place millet and 1.75 cups of water and salt in the pot and stir through. Close and lock the lid and set the valve to sealing.

Press Manual/Pressure Cook and set to HIGH pressure for 10 minutes. When cooking time is finished, allow 5 minutes to release the pressure naturally, then use the quick release method (point the valve to Venting) to let off the steam.

Open the lid and fluff the cooked millet with a fork. We like to add a little splash of olive oil or a teaspoon of butter to moisten the grain. Serve as a side dish or use in one of the millet recipes below.

How to cook Millet + Gluten Free Grain Breakfast Bowl. This delicious millet gluten free grain breakfast bowl is like a warm porridge. Top it with milk a little sweetener, and your favorite fruit for a wholesome, comforting breakfast.

How to cook Millet + Gluten Free Grain Breakfast Bowl

tsp kosher salt

cooked millet

milk

cinnamon

honey or maple syrup

fruit (peaches, plums, pears, apples, etc.) diced or fresh berries

Optional 1 tbsp chopped nuts

Bring 2 cups water to a rolling boil in a small pot. Stir in 1 cup millet and 1/2 teaspoon of salt.

Return contents to a boil, then reduce heat to a simmer, cover and cook until tender, about 20 minutes.

Drain off any remaining water, then serve it as is, or use it to make some of these millet recipes.

For Stove Top

Place millet, 1 3/4 cups water and salt in the pot of a pressure cooker. Set the valve to sealing.

Using manual setting, set on high pressure for 10 minutes.

When cook time is finished, naturally release the pressure for 10 minutes, then serve.

For Pressure Cooker (Instant Pot)

Place millet, 3 1/2 cups water and salt into a slow cooker.

Cover and cook on low for 4 to 5 hours, or high for 1 1/2 to 2 1/2 hours.

For Slow Cooker

Place 2/3 to 3/4 cup cooked millet in a bowl. Cover with non dairy milk or creamer (1/3 c to 2/3 cup; warmed if desired).

Mix in 1/2 tsp cinnamon and 1 tbsp + honey or maple syrup.

Top with fresh fruit,  nuts, berries, extra cinnamon and maple syrup top top.

To make a breakfast grain bowl with millet: 1 serving

I love this post! I a making that breakfast bowl tomorrow for sure!

My kids loved this! As a gluten free family, we are always looking for more ideas! Especially for breakfast! Thanks for sharing.

I had no idea just how many health benefits are tied to millet! Excellent. Looking forward to your next post in this series, on Quinoa ???

This turned out well with your IP method.  My husband &amp; kids commented on liking the millet in our dinner more than usual.

Thank you!

I use the instant pot recipe weekly. I just add half a teaspoon olive oil as well and it comes out perfect/exactly how we like it. Thanks so much for a great receipe!!  We went from never eating millet to eating it weekly.

Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.

Poached chicken and millet salad with peas and mint

chicken breasts

200 gm dried millet (1 cup)

500 ml chicken stock (2 cups)

200 gm frozen peas

200 gm silverbeet, stalks thinly sliced, leaves finely chopped

120 gm broccolini, finely chopped

(loosely packed) mint

80 ml extra-virgin olive oil (⅓ cup)

lemons,

apple cider vinegar,

garlic clove, finely chopped

pistachio nuts,

Place chicken in a saucepan, cover with plenty of cold salted water, bring to a simmer and cook for 5 minutes, then take off the heat and stand for 10 minutes to finish cooking.

Dry-roast millet in a saucepan over medium-high until golden (2-3 minutes). Add stock, season to taste and bring to the boil. Cover, reduce heat to low and cook without uncovering for 15 minutes. Spread millet on a tray and refrigerate to cool.

Meanwhile, drain chicken and tear it into pieces. Combine in a bowl with peas, silverbeet, broccolini and mint, then add millet and toss to combine.

Shake olive oil, lemon juice, vinegar and garlic in a jar to combine, season to taste and drizzle dressing over salad. Toss to coat and serve scattered with pistachio nuts.

Learn how to make a healthy gluten free sourdough starter in your own home! It's the secret to amazing gluten free bread, improving both the taste and the texture. Use your favourite flour: rice, oat or buckwheat.

Gluten Free Sourdough Starter

whole-grain gluten-free flour

tbsp filtered water (do not use chlorinated tap water)

Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need.

Mix the flour and water together with a fork. Cover the container with a tea towel and leave it to ferment at room temperature (your kitchen counter is perfect).

Stir with a fork twice a day until it is actively bubbling. Depending on the type of flour you use it can take 2-7 days.

There&#8217;s no need to feed the starter until it has started to bubble. See the section above for information on how to feed your starter for continuous baking.

Hi Emilie!
I am about to try this and I’m very exited about it. 
I have a doubt. During the 2-7 day period before the sourdough is ready do I need to feed it or just stir with a fork twice a day and start feeding after it’s ready?
I will try with a mixed oat, quinoa, flax seed and chia flour that a friend gave me, do you think it will work?
Thank you :)

Hi Emillie, thank you posting this. I’ve been trying to figure this out for a while now and stumbled across your post during the pandemic. I have a question about feeding the starter. I’m not clear on when you feed the oat and water starter. 

Do you feed it daily from day one, or do you wait until it gets frothier (day 5), use the starter, and theN  begin feeding any reserved portion that you are saving for future use?

Emillie, thank you for sharing your learnings, insight and inspiration. I love that sourdough might truly be forgiving! I'm here by way of sourdough brownies right now but will graduate to bread if all goes well. 

I'm using buckwheat flour and noticed the first 'sour' smell the morning of day 2. By nighttime however, the starter had puffed-up to about twice its size. I stirred it down, but there's now a distinct sweet smell; a bit like corn and not pleasant. I'm wondering if it might recover, or if it's likely spoiled (maybe too warm in its kitchen spot).

I've started another meanwhile (no really, we need those brownies!) but if you do have more wisdoms to share. I'll keep up with trial and error anyway, also some great tips in the comment threads here!

Emillie thank you for sharing your recipes.
I have tried a number of flours and starter GF and had to throw all of them due to the pink tinge on them. So now i just do with only 1/4 cup each time to test it.
I have had more success for bubbles to be generated from buckwheat groats. But later it stopped there.
Please let me know if i can use milk kefir or water kefir added to the sourdough process and used buckwheat flour.
Do you have a recipe to do it this way with the help of kefirs.
Appreciate your help during this wave.
Stay Safe!

Thanks Emillie for all the tips.  I started two days ago and today my starter turned a little bit like blue-ish on one corner of my bottle but it has some bubbles on the top. Is that okay? The flour that I used is millet. 
Thanks, 
Trini

This millet bread is an easy gluten-free sandwich bread recipe.

Millet Bread

tsp active dry yeast

tsp sugar ((or honey))

water (heated to 115 degrees)

tapioca starch

brown rice flour

flax meal

tsp xanthan gum

eggs

tbs honey

Proof the yeast by mixing the yeast, sugar, and warm water together in a small bowl or measuring cup.  It will begin to get frothy after about 10 to 15 minutes.

Combine the millet flour, tapioca starch, brown rice flour, flax meal, xanthan gum, and salt in a medium bowl.

In a large bowl, mix together the eggs, olive oil, and honey. Add the yeast/water mixture. Stir in the dry ingredients and mix until fully combined.

Transfer the dough to a 1 pound (9 inch x 5 inch) greased loaf pan.

Cover the pan with a warm wet towel and let the dough rise. It should take between 45 and 90 minutes for the dough to reach the top of the pan (depending on the air temperature).

Preheat the oven to 350 degrees.

When the dough has risen to the top of the loaf pan, bake it for 40 to 45 minutes. The loaf should rise a bit more while baking, and the top should be well-browned.

Cool on a wire rack before removing from the pan. This tastes best the day it's made. You can freeze any leftovers.

https://content.jwplatform.com/videos/Bw02XBSs.mp4

This millet bread is a delicious gluten-free sandwich bread recipe.

A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see <a href="http://www.nytimes.com/recipes/1016147/simple-marinara-sauce.html">recipe</a>).

Spinach and Millet Timbale With Tomato Sauce

thyme leaves

garlic cloves, finely minced (optional)

Gruyère cheese, grated (3/4 cup)

Salt and pepper

marinara sauce

Heat the oven to 350 degrees. Bring a kettle of water to a boil. Butter a 2-quart soufflé dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.

Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt). Scrape into the molds, filling them a little more than halfway full. 

Add boiling water to the baking pan, enough to come halfway up the sides of the molds. Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees. Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean. Large timbales will take between 1 to 1 1/2 hours. Make sure the water bath does not boil.

Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.

Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales. Run a knife around the edges of the ramekins and unmold onto the plates. If serving 1 large timbale unmold onto a platter and cut into wedges.

﻿Fonio is an African Millet, an ancient supergrain that is known for its distinct nutty, earthy and rich taste. It&#39;s very filling and takes only a few minutes to prepare. Upma (a thick savory porridge) is one of my favorite traditional Indian dishes primarily cooked with semolina, some spices and vegetables of your choice. In this recipe, I have used Fonio instead of semolina to prepare an extremely healthy, sumptuous and very heart warming meal. Pair it with a curry, some chutneys or simply with some yoghurt and enjoy!

Fonio upma recipe

﻿cup ﻿Fonio Millet

1﻿ ﻿tbsp ﻿Sea salt

2﻿½ ﻿cups ﻿Water

﻿tbsp ﻿Olive oil

﻿tbsp ﻿Mustard seeds

﻿tbsp ﻿Curry leaves

½ ﻿tsp ﻿Green chilli (Freshly diced (﻿optional))

¾ ﻿cup ﻿Carrots (﻿diced)

¾ ﻿cup ﻿Green peas (﻿fresh

1﻿ ﻿tbsp ﻿Coriander powder

1﻿/2 ﻿tbsp ﻿Paprika powder

1﻿/2 ﻿tsp ﻿Nutmeg powder

1﻿/2 ﻿tbsp ﻿Black pepper

In a pot, dissolve the salt into water and bring to a boil. Mix the fonio in and cook for 5 minutes on high heat.

﻿Reduce the heat, cover the pot with a lid and let the fonio simmer on low heat for about 8-10 minutes.

﻿Remove the pot from the heat, uncover and fluff the fonio using a fork to allow some air between the granules.

﻿Cooking the fonio

﻿Add oil to a heavy bottom pan and heat it up. ﻿Throw in the mustard seeds, cover the pan and let the seeds crackle for about 30 seconds.

﻿Sautee the curry leaves, green chilli and carrots for 2 minutes on medium heat. Mix in the peas, cover the pan with a lid and cook for 5 minutes on low heat.

﻿Mix in the coriander, paprika, nutmeg and black pepper. Transfer the fonio to the pan and mix gently until combined well. Turn off the heat and cover the pan and let it sit for a few minutes before serving.

﻿Preparing the upma

A gluten free grain with slightly nutty flavor, millet are packed with protein and fiber. This ancient grain is fairly simple to cook and is a great substitute for rice.

How to Cook Millet

millet (I used foxtail millet)

tea spoon of oil (optional)

tea spoon salt (optional)

Wash the millets with tap water by gently rubbing it with hands. Wash it twice and soak the millets in fresh water for an hour.After an hour drain the water from the millets.

Turn on the saute mode on your instant pot.

Add the millet and toast them for a minute to 1 1/2 minutes, not more than that. Keep stirring while toasting.

The millet should get little plump but not brown. If the instant pot becomes too hot, turn it off and the heat in the pot will toast the millet.

Cancel the saute mode and add 1 3/4 cup of water. Mix well making sure millet are not stuck on the side of the Pot.

Close the lid and turn the valve to sealing position. Press Pressure cook mode and adjust the time to 8 minutes.

after 8 minutes, wait for atleast ten minutes before releasing the pressure. After ten minutes, you may still have little pressure left, you can release it manually.

At this point you can add a tea spoon of oil and little salt. Both these ingredients are optional.  Fluff the millet and enjoy as needed.

Cooking in Instant Pot

Transfer the millet to a sauce pan. In medium heat, toast them for three to four minutes. We do not want the millet to brown, just toasting a bit.

Add 2 cups of water and mix well. Close the lid about 3/4th way and turn on the stove to medium flame. Cook for 13-15 minutes, you may want to stir once or two in between. Keep an eye, making sure the millet do not spill over.

Once done, turn of the stove and let the millet rest for ten minutes. Add salt and oil (optional) and fluff with a fork.

Cooking Millet in Stove Top-

Add the millet and 2 cups of water in the rice cooker and mix well. Turn on the cooker, It will cook for about 15 minutes and once done it will switch to warm.

Let rest for ten minutes and fluff with fork. You can add little oil and salt if desired.

Cooking Millet in Rice Cooker -

Wash the millet with tap water by gently rubbing it with hands. Wash it twice and soak the millet in fresh water for an hour. After an hour drain the water from the millet.

In a pan dry roast the millet for two minutes. Transfer the roasted millet in a bowl and add two cups of water.

Pressure cooker in medium flame for two whistles.

Let the pressure release naturally and fluff the millet and use as needed.

Cooking Millet in Pressure Cooker-

There are two ways to make Instant Pot millet, like a pilaf or like porridge. The pilaf method makes drier, fluffier millet and the porridge method makes millet that is softer and creamier.

Instant Pot Millet

½ teaspoon salt (if making sweet porridge,

Toppings (fruit, nuts, cinnamon, etc)

Secure the lid, making sure the steam release valve is in the "sealed" postiion

Let the pressure release naturally for at least 10 minutes

The millet is cooked but unseasoned, and ready to use in a millet recipe. Or, turn it into a quick side dish by adding butter or olive oil, fresh herbs, crumbled cheese, roasted vegetables, etc...

Pilaf Method

Secure the lid, making sure the steam release valve is in the "sealed" postion

Serve sweet millet porridge in individual bowls, immediately stirring in your milk of choice. You can add any amount of milk you want, depending on how creamy and loose you like your porridge. 

Add sweetener (syrup, honey, sugar, etc) and other toppings like cinnamon, fruit and nuts

Porridge Method

Looks good! I'm looking forward to trying the millet porridge for breakfast.

I have never tried millet before.  I love the soft creamy texture of the porridge.  It is going to be a staple for breakfast now at my house.

This reminds me of my childhood; I ate a lot of millet growing up. It is versatile, and I love it!

I've never cooked with millet before. I'm intrigued now. I'm going to get some and give this a try!

This is going to be amazing for breakfast at my house. My kids love any kind of hot cereal with honey and berries.

I appreciate that you've given us two ways to prepare the millet. Its such a versatile grain.

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Top 21 millet recipes from across the web

The most viewed millet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bryant Terry’s Millet Cakes With Sm...

BASIC INSTANT POT MILLET

How to cook Millet + Gluten Free Gr...

Poached chicken and millet salad wi...

Gluten Free Sourdough Starter

Millet Bread

Spinach and Millet Timbale With Tom...

Fonio upma recipe

How to Cook Millet

Instant Pot Millet

Instant Pot Millet Porridge

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Eggplant &amp; Mushroom Sauté with ...

How to Make Millet Porridge (Vegan)

Curried Millet with Raw Apple Relis...

Vegan Millet Porridge - Simple, Cre...

3-Ingredient Millet Flax Bread (Veg...

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2 Ingredient Millet Naan (Oil-free,...

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The most viewed millet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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