Millet Couscous With Buttermilk Recipes

MASHED YUKON GOLDS WITH BUTTERMILK

Steps:

• Peel a thin strip around the center of each potato. Place the potatoes in boiling water to cover. Cook until very tender (time will vary according to size of potatoes). When potatoes are done, remove from water and holding each potato on each end with a towel, slip off skins. Mash with potato masher or potato ricer. Drain water from pot in which potatoes cooked, place pot over low heat and add mashed potatoes.
• While potatoes are heating and drying, combine the two milks in a saucepan over low heat. Warm for a minute or so.
• Add most of the combined milks to the mashed potatoes. Whip rapidly with a wire whisk. Add more milk if a thinner consistency is desired. Season to taste with salt and pepper. If using goat cheese, stir in gently with a fork. Serve immediately.

MILLET BOWL WITH STUFFED GRAPE LEAVES AND YOGURT-HUMMUS SAUCE

Steps:

• Make the millet: Bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the millet and 1 teaspoon salt. Stir, cover and reduce heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove the pan from the heat, and let sit, covered, for 15 minutes. Add 2 tablespoons of the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made and refrigerated, covered, up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Cook the sausage: While the millet cooks, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the sausage, and cook, stirring frequently and breaking up into smaller, bite-size pieces, until the sausage is browned and cooked through, about 5 minutes.
• Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, hot sauce and 1/4 teaspoon salt in a small bowl.
• Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
• Build the bowls: Divide the millet evenly among 4 bowls. Make neat piles and/or rows of the sausage, tomato-pepper salad, pickled beets, grape-leaf coins, cucumbers, sauce. Sprinkle with some french-fried onions and za'atar and serve with a lemon wedge.

TIAKRI (STEAMED MILLET COUSCOUS)

Steps:

• Place the millet flour in a medium-sized bowl and dampen it slightly with the water. Form small lentil-sized balls from the dampened flour by rubbing them around in your hands. Think kindergarten and making beads. (You may need more or less water depending on the texture of your millet flour, so add the water gradually.) When the balls are made, place them in the top part of a couscoussière or a steamer and steam until they are cooked through, about 20 minutes. When ready, remove and allow the tiakri to cool to room temperature. While the milled balls are cooling, add the sugars to the buttermilk and stir well to make sure that it is well mixed. When the milled balls have cooled, place them in a serving bowl, pour the sweetened buttermilk over them, and serve.

HOT MILLET CEREAL

Steps:

• In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.