CREAMY CORN AND MILLET
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.
MILLET WITH CORN, MANGO AND SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the millet and a large pinch salt in a medium saucepan with water to cover by about an inch. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally until the millet is tender, 20 to 30 minutes. Add water if necessary to keep the grains covered; if any liquid remains by the time the millet is tender, strain it out.
- While the millet cooks, put 1 tablespoon neutral oil in a large skillet over high heat. When hot, add the kernels and cook, shaking the pan occasionally. Keep the corn in a flat layer until all of the corn kernels are deeply browned (or even lightly charred) on at least one side. Add the cumin seeds and cook, stirring, until fragrant, about a minute. Sprinkle with salt and pepper, transfer to a serving bowl and wipe out the skillet.
- Put the remaining tablespoon of neutral oil in the skillet. When it's hot, add the shrimp, sprinkle with salt and pepper, and cook, stirring occasionally, until the shrimp are pink all over and just cooked through, 2 to 3 minutes. Add them to the bowl with the corn.
- When the millet is tender, add it to the bowl along with the onion, mango or peach, arugula, basil, lime juice and olive oil. Taste and adjust the seasoning. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY CORN
Out of all my corn recipes, this is my favorite. You need just a few ingredients and a slow cooker to make this delicious side dish. Because it cooks on its own, you'll have extra time to prepare the main course. -Judy McCarthy, Derby, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cook, covered, on low until heated through and cream cheese is melted, 3-4 hours. Stir well before serving.
Nutrition Facts : Calories 289 calories, Fat 24g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 414mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY MILLET
The tall, stalk-like plants that millet comes from are lush, and in the field, the variety sometimes called broom corn millet resembles acre after acre of swaying pussy willows. Whole millet looks a lot like quinoa, and also like quinoa it's both gluten free and a great protein source. It cooks up plump and creamy in this recipe, and with the compote and almonds, it makes for a delightful breakfast or anytime pick-me-up.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
- Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
- Serve topped with the blueberry compote and almonds.
- Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
- To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
- Store in an airtight container in the refrigerator for 5 to 7 days.
- (per serving)
- Calories: 355
- Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
- Carbohydrates: 64g
- Protein: 8g
- Fiber: 7g
- Sodium: 330mg
- When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
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