Note: this piece first appeared in the September 2007 issue of Clark Wellness ForkBytes.
Serves 4
1 cup millet, well rinsed
2 cups water
generous pinch sea salt
1/4 cup chopped pitted kalamata olives
juice of 1/2 lemon
2 tablespoons chopped fresh parsley
Place the millet in a medium saucepan over medium heat and toast briefly. Add water and salt. Bring to a boil, then reduce heat to low, cover, and cook, covered, until the millet has absorbed all the liquid, about 20 to 25 minutes. Remove from heat, fluff with a fork, and add olives, lemon juice, and parsley. Serve.
Note: this piece first appeared in the December 2006 issue of Clark Wellness ForkBytes.
This is a very simple whole grain cooking technique that you can whip up quickly and enjoy on a cold winter night! Amaranth and millet are both yummy whole grains you can find in a natural foods market.
Serves 4 to 6
1 cup millet
1/2 cup amaranth
3 1/2 to 4 cups water
1 teaspoon sea salt
Rinse the millet, then add it along with the amaranth, water, and sea salt to a medium cooking pot. Bring to a boil, reduce heat, cover, and simmer, covered, for 15 to 25 minutes or until the grains have absorbed all the water. Fluff with a fork and serve warm.
Note: this piece first appeared as the September 2006 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious, easy recipe is fabulous with sautéed vegetables for a light autumn meal. Choose any curry powder you like, and make the dish your own by adding different nuts or seeds or even some dried fruit for a whole new taste sensation!
2 cups vegetable broth or water
1 cup millet, rinsed and drained, dry-toasted if desired
1/2 cup crushed cashews
3 tablespoons pumpkin seeds
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt
2 tablespoons chopped cilantro or flat-leaf (Italian) parsley
Place the broth or water in a medium saucepan and bring to a boil. Add the millet, cashews, pumpkin seeds, curry powder, ginger, and sea salt. Turn the heat down to low, cover the pot, and cook, covered, until the liquid is absorbed, 15 to 20 minutes.
Fluff the mixture with a fork and serve warm on plates or in bowls topped with the chopped herbs.
Note: this piece first appeared in the September 2006 issue of Clark Wellness ForkBytes.
This warm, comforting mixture is a delicious change of pace from mashed potatoes. Serve with a vegetarian mushroom gravy for a health-supportive update of a classic favorite!
Serves 2
1/4 cup minced onion
1 teaspoon extra-virgin olive oil
1/2 cup millet, rinsed
1 cup water
1 cup chopped cauliflower
pinch sea salt
Heat the oil in a medium saucepan. Add onion and sauté until translucent. Add millet and toast slightly. Add cauliflower, salt, and water. Cover pot and cook until grain has absorbed all the water, about 10 to 20 minutes. When the millet is done, mash the mixture together with a potato masher. Add a little water if necessary in order to get a smooth consistency.
Note: this piece first appeared in the September 2006 issue of Clark Wellness ForkBytes.
Millet is a fantastic, small grain originally from Ethiopia. It’s an ancient food, and it even makes an appearance in the Bible in an unleavened bread recipe (Ezekial 4:9).
Nutritionally speaking, millet is high in magnesium, manganese, and phosphorus. It is a healthy choice for cancer prevention and heart protection. It is high in fiber. And unlike most grains, which are acid-forming, millet is alkalizing to the body, which means it’s less likely to cause digestive difficulties than other grains.
Millet is one of my favorite whole grains. It’s fluffy and delicious — the perfect comfort food.
Like most grains, millet is a snap to prepare. Millet should be rinsed in a fine-mesh strainer before cooking. Simply combine one part rinsed millet to two parts water in a saucepan, bring to a boil, turn down the heat, cover, and simmer for 15 to 20 minutes or until all the water is absorbed. For more exotic preparations, check out our millet ideas. Enjoy!
Note: this piece first appeared as the January 2006 ClarkWellness.net Recipe of the Month.
Serves 2
This is a wonderful way to have yummy, comforting, alkalizing millet in the colder months. I adore the combination of cumin and tamari almonds (available in the bulk or snack section of natural foods stores). You can also substitute raw almonds, sunflower seeds, or pepitas (pumpkin seeds) for the tamari almonds with delicious results. A little freshly grated ginger added to the pot with the millet and water is a nice addition, too!
1/2 cup millet, rinsed
1 cup water
2 teaspoons extra-virgin olive oil
1/2 teaspoon cumin
2 tablespoons chopped tamari almonds
sea salt to taste
Combine millet and water in a small saucepan over high heat. Bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes or until millet has absorbed all the water. Fluff millet with a fork and transfer to serving dish.
Drizzle extra-virgin olive oil over the millet and stir in cumin, almonds, and sea salt to taste. Serve warm!
See step-by-step photos of this dish!
Spiced Millet with Tamari Almonds
For written instructions, see the original post: Spiced Millet with Tamari Almonds
Start with 1/2 cup millet. Millet is a wonderful whole grain you can find in natural foods stores.
Rinse your millet in a fine-mesh strainer. Millet is a very small grain, so I double up on my strainers to make sure I don’t lose any grains when I rinse!
Combine your rinsed millet with 1 cup water in a small saucepan over high heat.
When the mixture comes to a boil, turn down the heat to low, cover the pan, and cook on low for about 20 to 25 minutes or until the millet has absorbed all the water.
When the millet is done, fluff it with a fork (scrape the fork across the top of the grains). Transfer to a serving dish.
Add 1/2 teaspoon cumin, 2 teaspoons extra-virgin olive oil, sea salt to taste, and about 2 tablespoons chopped tamari almonds. You can buy prepared tamari almonds in the bulk section or in the nuts/snacks section of your health food store. Alternatively, you can use raw or plain toasted almonds, sunflower seeds, or pumpkin seeds! All are scrumptious in this dish.
Serve warm and enjoy!
Note: this piece first appeared as the September 2005 ClarkWellness.net Recipe of the Month.
Serves 4 to 6
Millet is a terrific choice for whole-grain newbies or anyone looking for an alternative to brown rice. It’s tasty, it has a great nutritional profile (very high in protein, fiber, and minerals), and unlike other grains, it’s alkalizing in the body. This recipe features millet, tofu, and mustard greens in delicious patty form. Substitute beet greens if you can’t find or don’t care for mustard greens.
1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 cup millet, rinsed
3 cups boiling water or vegetable stock
1/2 pound firm water-packed tofu, drained and crumbled
1 cup chopped mustard greens
1 tablespoon tamari (natural soy sauce)
dash of cayenne pepper
Heat oil in a cooking pot. Add onions and garlic and sauté for 3 minutes. Stir in millet and cook until millet is lightly colored. Pour boiling water or stock over millet (stand back to avoid splattering oil), cover pot, lower heat, and cook on medium-low for 20 to 30 minutes or until liquid is absorbed. Allow millet to cool briefly.
Combine cooked millet, tofu, mustard greens, tamari, and cayenne in a blender or food processor. Process until desired consistency is reached. Spread mixture about 2/3-inch think on a baking sheet and chill thoroughly.
When ready to serve, preheat broiler. Cut mixture into 8 flat cakes. Broil on each side until golden brown.
