This week’s grain was millet.
It’s small, gluten free, and has a cornbread like taste.
I make it in the rice cooker, like I do with everything else, using the same water to grain ratio as rice, quinoa, and couscous. Honestly, it’s impossible to mess things up in a rice cooker.
This one just so happened to be especially on the money…because when I went to scoop it into a tupperware it came out as easy as could be, no spoon required. Literally.
This is from flipping the bowl upside down. I actually attempted to slowly turn it to the side but the transfer got away from me and the entire thing just popped out and landed in the tupperware as perfectly as if I had intended for it to do that all along. Even the Russian judges were impressed that I stuck the landing.
Since millet has a tendency to dry out, I don’t make batches as massive as say quinoa. But shoot, the stuff is yummy, one cup of dry grains doesn’t last longer than a couple of days.
Dinner: Millet with soy sesame tofu and spinach avocado salad (tamari, tahini, apple cider vinegar dressing for all components).
Dinner: Millet, kale, carrots, seitan, avocado (Bragg’s liquid aminos dressing).
Lunch: Millet, butternut squash, soft boiled eggs, kale, carrots, mustard.
Lunch: Millet, corn grits, eggs, avocado (plus salt and nutritional yeast).
His & hers cheesy millet cornbread (topped in cheddar for him, nutritional yeast for me).
Millet is good stuff. I need to remember to expand my diet more…amaranth and buckwheat, I’m looking at you. Name the last grain you had that wasn’t quinoa, oats, or rice.
So true, I definitely often get stuck in the oats-rice-quinoa loop as well (not that that’s necessarily a bad thing ^^). I have barley relatively frequent as well, but definitely need to try millet too. Haven’t had buckwheat in a while, either. Oh the possibilities! 😀
I love millet. I went through a millet phase where I made them with barley and had them for breakfast instead of oats.
Just the other night I had popped amaranth in my salad. I had never tried it before, but I really enjoyed it. One time I bought some random greens from the farmer’s market because they were beautiful (green and beet red). I looked it up later and turns out they were amaranth greens. Tasted kind of like a beety spinach. I didn’t even know that amaranth greens were a thing.
Tastes like cornbread…you sold me. Your dishes always looks so fresh!
Yum! I haven’t tried millet, but this post sold me.
The last grain I had was barley. It’s my favorite additional to soups. Lunch today is lentil-barley soup with sweet potatoes and corn. Mm!
Amaranth was my favorite grain-find of 2012 thus far. I love eating it like oatmeal, with maple syrup and banana.
This is next on my WF list, but after I’ve recovered a little bit from my elimination purchases this past Monday. =) I’m on board!
Probably couscous, but I usually stick with quinoa. I should try millet next!
I love that you mix all of your food together – I do the same ALL the time and people think I’m a weirdo 🙂 hehe I love getting a big bowl and throwing everything in – it’s like a big party!
xo
Buckwheat! In the form of buckwheat flour pancakes.
I just tried millet and I love it! I also love buckwheat! I haven’t had many good experiences with amaranth yet. It is kind of watery for me. If you find any good recipes please post!
I love wheat berries and farro just as much as quinoa and oats. I have been experimenting with amaranth and buckwheat groats, and yes, I have managed to mess them up in the rice cooker. Not sure if the ratios are different on those, but it was disastrous! Luckily, the mushiness of the two made for a really great base for a new veggie burger I’m trying out!
Guess I need to load up on millet! I’ve never tried it, but I always see great recipes that call for it.
Last grain I had? Bulgur wheat–it’s so good in chili!
How do you make that cheesy millet cornbread?! Looks delish!
Millet is my favorite. I love cooking it in half carrot juice half water and adding cumin.
Wheatberries were the last other grain I had. But that was weeks ago. I’ve been on a millet and quinoa kick.
I honestly can’t believe that I’ve never tried millet.
I literally eat brown rice, quinoa, and buckwheat like it’s my job so I’m sure I would love millet as well.
All of these combinations sound fantastic! Especially the cornbread…mmm…
I cracked up when I saw your question… I am currently holding a big bowl of breakfast oatbran. lol
I made Tabouli this week with bulger – so good! I love a tabouli, hummus, tahini pita sandwich – YUM!
I’ve never had millet, going to have to try it soon.
~Rebecca
Oh man! Where do you get your recipes?! I’m drooling over the cheesy millet cornbread but can’t find a recipe (even after a google search). Looks delish, as always (seriously, I always love your ideas, I would buy a recipe book from you!!!) 🙂
When I make granola, I use an equal mix of oats, barley and rye. I’m hoping to try your quinoa granola soon!