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Saturday, January 7, 2012

Tex Mex Millet

Original Article

Millet is a great grain to store!  It can be popped, or as in this recipe, treated like rice and cooked. Gluten free and high in amino acids, it’s has the highest iron content of all grains besides amaranth and quinoa.  It’s very mild and easy to digest and recommended by doctors for people with ulcers or other digestive problems.

 Good stuff for sure!

This recipe using millet is one that I’ve made and shared at food storage tasting tables before and has always gotten a lot of praise.  I originally found it posted online, adjusting it a little to be a food storage recipe, and discovered it was a keeper.  Later, I found out that the recipe I’d found had come from the cookbook “Veginomicon“, a popular vegan cookbook I’d recommend checking out.  I really like this cookbook but unfortunately with my son’s bean allergy there’s not a lot I can use from it since a majority of recipes involve beans.  Check it out though if you’re trying to find a good way to use beans!

You can make this side dish into a meal by adding some homemade tortillas (find my favorite recipe right  here) and any toppings you like.  Enjoy!
Prep time:  5-10 minutes


1 – 2 TBS oil
1 tsp. garlic powder
1 cup millet
1/2 cup freeze dried onion flakes
1/4 cup water
1 (14.5 oz.) can chicken or vegetable broth
1 (4 oz.) can diced green chilies
1 (6 oz.) can tomato paste
1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander (optional)

Rehydrate the onion using 1/4 cup of water.  Heat the oil  and garlic powder in a medium sized pan over medium heat.  Add the rehydrated onion, diced green chilies and finally the millet and stir together.  Allow millet to saute 4-6 minutes (if you use 2 TBS of oil the millet will turn lightly golden, 1 TBS it will not).  Pour in the broth, add half of the can of tomato paste along with the salt, cumin and coriander.

Bring the mixture to a boil, stir once, and cover.  Lower the heat to low and cook for 25-30 minutes until all liquid is absorbed.

Remove from the heat and allow to sit, covered for 10 minutes, then fluff the millet with a fork.  Serve.
Rehydrate onion, heat oil and garlic powder.

At our house everyone fixes their soft tacos separately.  On mine I like adding black beans, tomatoes and olives.


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