Thank you and everyone else who shared millet recipes. I like millet,
but rarely eat it because it doesn't fit into my meal plans. During this
thread, I thought millet might make a good polenta, and found this recipe:
http://www.recipetips.com/recipe-cards/t--3442/millet-polenta.asp
I soak whole millet overnight before cooking it, which saves on the
cooking time and also makes it tenderer.
I'm trying to diversify my grain consumption. I like buckwheat porridge
with molasses, but don't do much else with it.
I'm not that fond of quinoa, but I do use it in pilaf to accompany fish,
and occasionally as a porridge grain. I also used rolled quinoa in
baking instead of rolled oats.
Barley is supposed to be very healthful, particularly with maintaining
an even blood sugar balance. I like it in soups, but haven't really had
much success with it otherwise. Rolled barley is insipid as porridge,
and too tough to substitute for rolled oats in baking.
--hmm
Simmi Sareen wrote:
I read a fantastic article on the health benefits of eating millet
yesterday. As a foodie, such articles usually lead me to think "Great! But
how do I cook this thing"
So I wanted to share with you an article I wrote last year on how to cook
with millets. And if cooking's not your way, it also talks about all the
restaurants in Mumbai that put millet dishes on their menus.
https://www.dropbox.com/s/jex42m7w2r8viyt/Millet%20Tales.pdf?dl=0
