Lynne wrote:
> How does millet taste ? Is it good as a breakfast grain ? Millet is so
> tiny.....does it cook up fluffy or just mush like cream of
> wheat ? ( I don't
> care for that type texture. ) . Any suggestions out there
> from your wealth
> of experience would be kindly appreciated, recipes too !!
>
Millet is wonderful. It is fabulous in soups. Here is a recipe from
Christina Pirello (a macrobiotic chef and teacher); she made this for us
in class last week, and I was in heaven. The millet lent the soup some
creaminess (but not like cream of wheat) but it also provided some
texture.
Millet-Sweet Vegetable Soup
1/2 cup millet -rinsed well
1/4 cup each onion, carrot, winter squash, green cabbage-finely diced
5 cups spring or filtered water
2 teaspoons barley miso
1-2 fresh scallions-thinly sliced for garnish
Rinse millet by placing in a glass bowl and covering with water. Gently
swirl grain with your hands to loosen any dust. Drain well.
In a soup pot, layer onion, cabbage, squash, carrot and then millet. Add
enough water to just cover, careful not to disturb layering too much.
Cover and bring to a boil over medium heat. Reduce heat and cook soup
for 30 minutes. Remove a small amount of broth and puree the miso.
Gently stir into the soup and simmer for another 3-4 minutes. Serve
garnished with fresh scallions.
(for more of Christina's recipes, check out
http://www.christinacooks.com . She does use some oil, but it can be
omitted in most recipes without a problem.)
Patti
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