Millet recipes

1. Fry the onion, pepper and garlic, and this mixture add 1 liter of warm water, millet and soy sauce .
2. Season with salt and pepper, and cook, stirring to form a puree.
3. When this is cool, add the beaten eggs and form a dough, shaping of Milanese.
4. Then roll in bread crumbs and fry on both sides.
5. Finally, remove and cover with sliced tomato, shredded cheese and chopped parsley.
6. Gratin in hot oven.

Serves : 4 people

Ingredients:

• 300 gr. of Millet
• 1 onion
• 2 carrots
• 1/2 stalk of celery
• 1 zucchini
• Assorted vegetables to taste
• 1 bunch of parsley
• Gomasio
• Olive Oil
• Salt and pepper
• To decorate parsley and mint leaves

Procedure:

1. Wash vegetables.
2. Cut the onion, carrots and zucchini into thin strips, and dice celery.
3. Put the vegetables in the pan with a little olive oil in this order: start with the onion, then add the celery, bay leaf, carrots and then the remaining vegetables, except zucchini to be incorporated after a few minutes of cooking of the other vegetables.
4. Skip all with very high flame, stirring with a wooden spoon to prevent from sticking to the bottom of the pot and burn.
5. Add the washed and drained millet.
6. Mix with vegetables, toast lightly and add enough water (about twice the volume of millet), to be taken apart boiling point , let boil with a high flame, add salt, cover the pan and let simmer (about 20 minutes) is not necessary or advisable to remove .
7. Just before removing from the fire, when it is almost cooked, add the chopped parsley, sprinkle with gomasio and correct the seasoning.
8. Before serving, let it rest, off the heat for a while, so it finish inflated and, if applicable, to absorb excess water.

Yield: 4 servings

Ingredients:

• 200 gr. of azukis bean
• 1 cup of millet
• 5 cups of water
• 6 cm of kombu seaweed
• ½ kg of pumpkin
• ¼ kg of cauliflower
• 1 tablespoon of tahini (sesame puree)
• 2 tablespoons of wheat germ
• Chives (spring onion)
• Sea salt
• 2 cups of grated cheese to taste but that will melt

Procedure:

1. Leave to soak azukis along with kombu seaweed, overnight .
2. Put in a pressure cooker the azukis, seaweed, a pinch of salt and two cups of water. When the valve begins to turn down the heat and cook for an hour.
3. Wash millet and toast in a pan without oil until they emit a faint smell of nuts.
4. Cut the cauliflower into small pieces.
5. Put the remaining water with a pinch of salt and add the cauliflower and millet.
6. Simmer and cover until all water is absorbed (20-25 minutes).
7. Meanwhile chop the steamed squash and cook until tender.
8. Mash with a fork or potato masher and squash reserve apart.
9. Add the finely chopped chives, millet and tahini and squashing until well blended.
10. In a baking pan, put a layer of millet, azukis another layer and, finally, pumpkin.
11. Sprinkle with wheat germ and broil for 5 minutes.
12. Before serving, let stand a few minutes in the oven.
13. Sprinkle the cheese and let melt a bit.