I've recently discovered the wonderful supergrain, MILLET!! :) In North America, we mainly use it as birdseed (pathetic huh!), but it is a staple in Asia and Africa. It is SO SO healthy and versatile. I have been cooking up a pot of it and stirring millet into our soups, rice, oatmeal and spaghetti sauce. My kids gobble it up, and it bumps up the nutrition in all of our meals. I love it!
Have you ever cooked with millet? What about any other supergrains like amaranth or quinoa?
I like millet with a little flax oil and poached eggs! I alternate quinoa with rice and occasionally barley or buckwheat.....I'm always trying to switch up the grains!
Ha! I thought this said "Has Anyone cooked with a mullet?"
No, I haven't but maybe I should!
We use it also. I also mill it and add it to our breads including focaccia, pizza dough, etc. It adds such a wonderful texture and flavor to the breads. We use quinoa, too. I have milled quinoa to make some quinoa pumpkin pancakes. I crave them! I will also use quinoa with peppers and onions to make a side dish, Love them!
I only discovered these after we started some of our children on a gluten-free diet. I mill brown rice for flour for breads, and the millet is a nice addition to it. Who knew?
I haven't used millet (yet) but quinoa can be cooked and used in place of couscous, since it has a similar texture and much more nutritional value. It's fabulous served up with a Moroccan tagine.
No, but I, too, have been reading about their benefits and love the ideas you shared about slipping it in to everyday meals!
Thanks!!
My MIL made millett once when she came here to visit. Can't remember exactly how she cooked it, but we put some butter on it and it was decently yummy. I added sausage to the leftovers and it was even yummier. It was very cheap too - when she bought it in Bulk at Whole Foods.
I'd like to start using more quinoa. But haven't yet. Don't know exactly what the best recipe is to start with.
I use millet flour to make gluten-free bread. I keep trying to use quinoa in a way my kids will like, but so far no luck. Quinoa is also a supergrain, so I'll keep trying. May do more with millet too, now that you mention it...
Not a big fan of quinoa, but LOVE millet. Usually make it as a cereal and mix in dates, etc. Yum!
My dad makes several dozen kinds of bread, one of which is millet... uses the whole seed, however, instead of the flour. Ditto for quinoa. I've never been a fan of millet, but I rather like quinoa.
I use a gajillion grains, legumes, flours (and greens, roots, spices, herbs, etc.) in my cooking... because I tend to cook ethnically. It was a habit I got into when my son was 1. Because you only have 12-18mo (until they're 2 to 2.5) after that before their gag-yuck-spit-it-out! response happens to new chemical signitures, and that lasts until they're 5 or 6. So we did the world tour. After nearly 10 years... that's just how I cook. Italian, Indian, Mesoamerican, Japanese, N African, French, Frozen = the menu for any given week, and the week following will be Indian, Russian, Mediterranean, Argentinean, American, Sammies, Greek, etc. So we eat a really diverse diet.
