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.

Photo Credit: Sara Remington Copyright 2011

 

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…

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!



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Comments

  1. I have an opened bag of amaranth that I tried out on the family a few months back… it didn’t fly. So now I’m looking for alternative uses. Maybe I’ll go mad for millet instead? ;-)

    • Oh, yes, amaranth too! I have an opened bag that I have used a few times to make pancakes with. I’ll try and come up with a fun amaranth recipe :-) In the meantime, try the millet!

  2. Millet! Who would’ve thought!? Hehehe, the Lassi looks delicious! Love how you randomly had Millet in the pantry…the Millet gods were on your side!

  3. I got this type of millet and a smaller seed called “non-glutinous millet” last month at the asian market! I used it to make a pilaf for a French Fridays with Dorie challenge and haven’t used it again. This recipe is perfect since I looove mangoes and there must be like a hundred mangoes in this apartment right now. Thanks for sharing and I’d looove to win a copy of this book :) xoxo

  4. Ps. I follow Maria on Twitter and “Like” your page [and hers] on FB :)

  5. i haven’t tried millet yet…. need to try this!!

  6. I have never cooked millet. I giggled a little that it’s grown for birdseed- was that meant to entice us? Kidding aside this recipe looks great. There’s only so much brown rice or quinoa a family can eat. Time for variety.

  7. EA-The Spicy RD says:

    Thanks for your comments!
    Nelly-Definitely nice to have the millet Gods on my side!
    Yuri-The addition of the millet to the lassi is a nice touch, and really makes a complete meal if you want.
    Junia-Yes, you definitely need to try some millet :-)
    Lauren-Yep, it’s all about variety!

  8. Millet is my new favorite food – thanks so much for the introduction!

  9. You just reminded me how much i LOVE millet. There are so many grains to try. Sometimes I wonder how I was stuck on just wheat and rice for most of my life. TY for the coconut quinoa smoothie shout out!!

    • EA-The Spicy RD says:

      Your most welcome :-) It’s great trying different grains isn’t it? Glad to remind you of your love for millet!

  10. Karin Anderson (Karin's Bäckerei) says:

    I have several packages with whole grains unopened in my shelf (bought as bargains at one time). One was farro, until I made Maria Speck’s “Farro with Roasted Grapes” – it was delicious!
    Millet I do like, and use often, in my whole grain Struan breads, uncooked, only soaked, because I like their crunchiness.
    I also prepare a millet soufflé with green peas for my family which is very tasty:

    MILLET SOUFFLÉ WITH GREEN PEAS (4 – 6 servings)

    400 g cooked millet (160 g uncooked, prepared the evening before)
    herbal salt, to taste
    nutmeg, freshly grated, to taste
    1/2 tsp. curry
    200 g whipping cream, half-and-half, or milk
    100 g Emmental cheese, grated
    3 egg yolks
    100 – 150 g fresh or frozen green peas
    1 – 2 tbsp. flat leaf parsley, chopped + 1 tbsp. for garnish
    3 egg whites
    1 tbsp. butter (for the gratin form)

    1. Preheat oven to 200 C/400 F, adjusting rack in oven middle. Place gratin form with high rim in oven to warm up for 5 minutes, remove from oven, and let butter melt on bottom (don’t grease sides!).
    2. In a large bowl, stir together cooked millet, spices, cream or milk, cheese and egg yolks. Fold in peas and 1 -2 tbsp. chopped parsley.
    3.Whisk egg whites with pinch of salt, until stiff. With a whisk, fold gently into millet mixture. Pour millet mixture in prepared gratin form and smooth with rubber spatula.
    4. Immediately place soufflé in oven. Bake for 25 – 30 minutes, until top is golden brown. Don’t open oven door during first 15 minutes!
    5. Sprinkle with parsley and serve immediately.

    Enjoy,
    Karin

  11. A millet lassi is something I’ve never had but willing to try after your post! I’ll have to look around my pantry and see if there are any unopened ingredients I must try! Happy Cooking!

  12. wow cool drink and great grain love learning from you had garry once like a millet porridge from Zimbabwean friends

  13. I haven’t tried cooking with millet before, but my parakeets sure love em :) I’d love to try the mango millet lassi.I found you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this millet widget at the end of this post so we could add you in our list of food bloggers who blogged about millet,Thanks!

  14. I was trying to remember if I have had millet yet, I really don’t think I have. It looks like a fun grain to work with though.

    I do have a bag of Bob’s Red Mill Corn Grits, it has been sitting there for over 2 years…..yeah I need to enjoy it soon!

    I look forward to trying millet soon, this recipe looks refreshing!
    Hugs,Terra

  15. I’m loving the idea of adding millet to a lassi! What a great drink.

  16. You know I have never tried millet!
    This recipe looks amazing. I really need to get experimenting in the kitchen.

  17. Terra, Sylvie, and Kristen-Thanks so much for your comments! Hope you try/enjoy the millet lassi. It’s a perfect drink for a hot summer’s day!

  18. I loved this dish and its uniqueness. You have a fantastic blog and would love to visit here again for more. Happy blogging!!

  19. Thanks for the inspiration! I linked to you here :) http://inspiredrd.com/2011/07/millet-tabbouleh-cool-summer-salad.html

Trackbacks

  1. [...] Smoothies! The possibilities are endless here, but my basic smoothie recipe consists of any combo of fresh or frozen fruit + liquid {dairy/non-dairy/or juice} + protein {whey powder, egg white powder, or Greek Yogurt} + healthy fat and extra fiber if desired {nuts/nut butter/chia seeds/ground flax/avocado}.  Here are just a few recipes for you to try: Simple Strawberry Smoothie and Rainbow Power Smoothie and Mango Millet Lassi. [...]

  2. [...] The other day I read about adding a grain to your smoothie.  That just made so much sense!  You can use oats, millet, quinoa….the options are endless!  Here is a recipe shared by The Spicy RD, she made a delicious mango smoothie with millet. [...]

  3. [...] who writes the blog Creative Cooking Corner: Spice It Up!, left a comment on my Simply Mad For Millet [...]

  4. [...] The Spicy RD makes a perfect summer drink! – Mango Millet Lassi [...]

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