Simply Mad for Millet!

Welcome to WEEK 2 of my “Ancient Grains for Modern Meals” cookoff and giveaway!

Thanks so much to everyone who has commented and participated in my Facebook ancient grains surveys so far! I always love reading your comments, and your participation in my grains survey has inspired me to break out of my “grain rut” and try something different for a change.

Seriously!

Had I been the one to decide which “ancient grain” side dish to prepare this week, I probably would have picked the “Cumin Scented Qunioa with Red Beets”.

And, I have to say it was a close vote this week, but ultimately the millet won out.

So, THANK YOU millet voters!

Because of you, I am now mad for millet!

How about, “What a pleasant surprise…I REALLY do like millet. It will be fun to substitute it for other grains from time to time.” Ha!

You see, before this grain experimentation began, I had probably tried millet less than a handful of times.

I even found this bag of millet in my pantry..

Sitting there unopened for perhaps over a year {or two!}.

So, I opened my bag and added some other tasty ingredients per Maria’s recipe, and ended up with this fabulously delicious dish, “Spicy Millet with Yogurt and Fresh herbs”…

Trust me, it does not disappoint!

In case you want to try the recipe, I encourage you to purchase Maria’s beautiful cookbook, Ancient Grains for Modern Meals” here.

Or, if you are of a more patient nature, you can enter my giveaway to try and win a copy of her book {more details at the end of this post}.

And, just in case you’ve read this far and have no clue what millet is {trust me, you’re not alone!}, here’s a little millet history {courtesy of Maria’s book} and nutritional FYI…

In the United States, millet is most often grown for birdseed.
Millet is indeed an ancient grain, tracing its cultivation in East Asia ten thousand years ago.
4000 year old millet noodles were discovered in China in 2005. These noodles were 20 inches long and very well preserved.
Millet is a gluten-free grain, and is available as whole millet seeds or millet flour.
Once cup of cooked millet provides 6 grams of protein and more than 15 % of the daily value (DV) for magnesium, phosphorus, and manganese.

The great thing I just discovered about millet, is it’s incredible versatility. It has it’s own “nutty” flavor, yes, but is a perfect vehicle for so many flavors, both sweet and savory.

Inspired by Lisa’s recipe for a Coconut Quinoa Smoothie at her lovely blog, Healthful Sense, I decided to whip up my own grain infused smoothie…

Mango Millet Lassi

1 whole fresh mango cut in to chunks {or substitute approximately 1 cup of frozen mango}
1/4 cup cooked millet
1 cup lowfat Greek yogurt
1/2 + cup water {thin to desired consistency}
1/4 cup mango nectar
2 tablespoons cashew nuts
1/2 teaspoon ground cardamom
1 cup ice cubes
1-2 teaspoons honey or 1-2 drops liquid stevia, if desired, for additional sweetness

Put all ingredients in blender and combine until smooth. Add additional water if you want a thinner lassi. Mine had more of a pudding like texture. Add honey, agave or liquid stevia if desired . Makes 2-3 servings.

And, in case you want a little more millet inspiration, I’m definitely bookmarking these delicious looking recipes for the future…

Mark Bitman’s Autumn Millet Bake from 101 Cookbooks.
Gluten-Free Millet Buckwheat Wraps from Gluten-Free Goddess.
Gluten-Free Millet Oatmeal Bread from Gluten-Free Mommy.
Gluten-Free Millet Cookies with Pecans and Sea Salt from Dinners and Dreams.

Pearl Millet

And, in case you missed last weeks Ancient Grains Post on Decadent {but healthy} Dark Chocolate Muesli, here are the details for the giveaway:

Every time you leave a comment here on an “Ancient Grain” post over the next 5 weeks, OR participate in the survey on Facebook , you will be entered in to a random drawing to win a copy of Ancient Grains for Modern Meals. Please make sure you “like” The Spicy RD on Facebook before participating in the survey, otherwise I won’t know who you are! Also, you can follow @MariaSpeck on Twitter for an additional entry. Please make sure to leave a comment here letting me know if you are following Maria. The winner {chosen randomly} will be announced on Monday July 25.

Have you tried the Dark Chocolate Muesli yet? If so, did you like it? Is there an “unopened” or “untouched” ingredient lurking somewhere in your pantry, fridge or freezer? Have you ever had millet before? If so, did you like it?/What are your favorite ways to prepare it?

I would LOVE to hear from you! Please click here to leave a comment, ask a nutrition question, or leave a suggestion for The Spicy RD. Or, if you enjoyed the post, please share it below!