Soups and stews with Millet
Millet is a cereal with high nutritional properties, and although is a great ally of the health and welfare, it is hardly worth in the diets because they employ it in a bad way.
This cereal, in addition to its peculiar flavor and very versatile in the kitchen, should not miss in the diet of celiac patients, as it contains no gluten. The contribution of proteins is similar to wheat, but provides more iron . Also contains essential amino acids, B vitamins, vitamin A and minerals as calcium, phosphorus and silicon.
Soup with Millet, chayote and Nori seaweed
Ingredients
- 1 / 3 cup of millet washed and drained
- 1 onion cut into squares
- ¼ cup of diced chayote
- 2 strips of celery chopped fine
- 1 pinch of sea salt
- 2 bay leaves
- 1 tablespoon ofolive oil
- 2 leaves of toasted nori seaweed
- Parsley
Preparation
- Skip the onion with a little oil, bay leaves and a pinch of sea salt in a large saucepan for 10-12 minutes.
- Add two cups of water, millet, and vegetables (except chayote). Cover and cook on medium heat for 25 minutes. Open and add the squash and cook for 10 more minutes.
- Toast nori seaweed from the rough for a few seconds, close to the flame (about five centimeters) until the color changes to bright green. Cut thin strips with scissors. Serve with parsley and strips of nori.
Millet au gratin
Yield: 4
Ingredients
- 2 cups of millet
- 800 g of cauliflower.
- Natural vegetable oil.
- Tamari
- Bread crumbs.
- Grated cheese
- Sea salt
Preparation
- Boil millet for forty minutes in 4 (four) cups of water. You can also, according to taste, roast before.
- Must be sufficiently consistent paste, if necessary, add water.
- Meanwhile, boil in salted water with cauliflower (will require about twenty minutes of cooking).
- Grease a pan with oil, distributing a layer of millet (about half), put the above heading cauliflower into small pieces, season with Tamari and a little olive oil and finally filled with millet, sprinkle breadcrumbs, lightly toast in hot oil (though not necessary) and a little grated cheese.
- Put in preheated oven and gratin for about 30 (thirty minutes).
- Serve.
Millet and Vegetables
Yield: 4
Ingredients
- 2 cups of millet
- Sea salt
- 1 onion
- 2 carrots
- 3 or 4 leaves of cabbage.
- Natural vegetable oil.
- Cheese to gratin.
- Tamari
Preparation
- Cook the millet for about 40 minutes.
- Season with a bit of Tamari.
- Meanwhile make a sauce with the vegetables, beginning with the departure of large onion slices, then the carrots into small pieces and leaves of cabbage into strips, all seasoned with Tamari.
- Cook about 25 minutes.
- Meanwhile, prepare a tortilla: spread a pan with oil, make a layer with the vegetables, place the tortilla in half and filled with millet.
- Sprinkle grated cheese and bread and put a gratin in the oven last about 20 minutes.
Base cake of Millet
Ingredients
- 2 cups of millet.
- 4 cups of water.
- 2 cloves of garlic
- 2 tablespoons of chopped parsley.
- 2 tablespoons of shredded cheese.
- 1 tablespoon of oil.
- Salt
Preparation
- Boil the water with pinch of salt and dash of oil. Add millet in the form of rain, while stirring with a wooden spoon (it should use diffuser so it does not stick).
- Cook for 20 minutes, turn off and let cool with lid on pan. Then mix the parsley and minced garlic, grate cheese and salt.
- Remember that should be warm cereal, to give the desired shape without difficulty.
- Pour the preparation in an oiled source and scatter with wet hands, leaving a border around. Add the filling. Put in oven until ready.
Millet croquettes
Yield: 2 people
Ingredients
- 1 cup of millet.
- 1 onion
- Tamari
- Natural vegetable oil.
- 1 egg yolk
- Bread crumbs
- Parsley crushed
Preparation
- Fry in a couple of tablespoons of oil onion and, when starts to take color, put water and millet.
- Add a little sea salt and Tamari; cook, stirring occasionally, for about 40 minutes adding a little hot water if necessary. Must be sufficiently thick paste.
- After cooling, mix the yolk of the egg shape of croquettes, pass by wholegrain breads and fry in hot oil and abundant for a few minutes, until golden and a light crust.
- Drain and dry on absorbent paper. If desired, sprinkle chopped parsley.