Millet
Most millet is grown in India and Africa as it is draught resistant and grows with much better yields than other grains. Millet is a grass plant -- it grows a spike on top that carries the small seeded edible pearls. It is the fifth most important cereal crop grown in the world and millions of people in Asia and Africa depend on millet as their most important source of calories and proteins. Here in the states millet has not really come “in fashion” yet though you’re most likely familiar with it in breads or if you’re a bird pet owner since it is a popular ingredient in bird feed.
(millet salad with romain, arugula, tomatoes and citrus vinaigrette)
Ancient Grain
Millet is an ancient grain. Geological remains of cereal bowls with millet and drawings have been found in China dating back BC showing its presence.
You might have heard of sorghum, which is a kind of millet and is popular in India. The seeds can be ground into flour and used in baking bread, cereals, cakes etc. For the gluten free folks, millet is a welcome choice since it is a wheat free grain.
Millet cooking
If you’re bored of eating too much oatmeal at breakfast millet is an excellent alternative. I often enjoy millet porridge with a touch of honey, fresh fruit and nuts for breakfast. I like the versatility of millet and have used it in bread baking for its great texture. Steamed millet tossed in salads with chopped farmer’s market vegetables makes a nice summer salad. Cooking millet like a corn pudding can be a delicious treat. I remember my mother’s cast-iron cooked millet cakes that were crusty on the outside and had a rice pudding like texture inside.
(different cooking methots for cooking miller steamed, blanched, cooked stiring frequently)
Crunchy Millet Cakes
(recipe for four cakes)
2 cups mixed berries such as raspberries, blueberries, strawberries
1 tablespoon butter
1 cup millet
2 cups water1 egg yolk
¼ teaspoon sea salt
1 tablespoon vegetable oil such as canola or grape seed
honey to taste
1. Rinse berries with water. Cut large berries into mouth-sized pieces. In a bowl combine honey and berries. Store berry mixture until further use in a refrigerator.
2. Combine millet, water and salt in a 2-quart sized pot and bring to boil on high heat setting.
3. Switch heat setting to low and cover the pot with a lid and cook for 25 minutes.
4. Move the cooked millet to the side of the stove and let it sit for 10 minutes.
5. Add the egg yolk to the cooked millet and mix with a plastic spatula.
6. Spread millet mixture ½-inch thick onto a greased sheet pan and cool for 25 minutes.
7. With a knife cut cooled millet into four equal sized pieces.
8. Heat a skillet on medium heat setting and heat the vegetable oil.
9. With a spatula transfer the millet cakes into the skillet and brown for 3-4 minutes on each side.
10. Add butter to the millet cakes and continue to cook for 3-4 minutes. At this point the cakes should be golden-brown in color and have a crusty outside.
11. Serve cakes in small bowls and spoon the marinated berries over it. Serve right away.
Chef’s Note: No worries if you break the millet cakes partially during the cooking process they’re still delicious.
Nutrients
Millet is comparable to wheat and maize in protein content. It is high in minerals such as iron, zinc, potassium, and magnesium and particularly high in calcium. It is also rich in B vitamins especially niacin, B6 and folic acid.
