Spicy Millet Recipes

SPICED AND HERBED MILLET

Steps:

• Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
• Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
• Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.

SPICY TOMATO MILLET

Steps:

• 1. Fry onion and garlic in oil, on medium heat, until tender.
• 2. Add jalapeno and millet. Cook, stirring often, for three minutes.
• 3. Stir tomato paste into two cups water.
• 4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
• 5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
• 6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside). Enjoy!

HELEN'S SPICY MILLET

Steps:

• Preheat oven to 350°F.
• Combine all ingredients.
• Bake in greased 9x13" pan for 1 hour.

SPICY MILLET BREAD

Steps:

• bring 1 cup water to the boil add the millet cover & simmer gently for 20 minutes until the grains are soft & the water is absorbed.remove from the heat & leave to cool until just warm.
• mix together the flour,salt,sugar,chilli flakes if using & yeast in a large bowl.
• add water & mix well,turn out the dough onto a floured work surface & knead for 10 minutes.if the dough seems a little dry,knead well until the dough becomes smooth & elastic.
• place the dough in a oiled bowl & cover with oiled clear film or a dish towel.leave to rise for 1 hour until doubled in bulk.
• meanwhile,melt the butter in a heavy frying pan, add the onion & fry for 10 minutes until softened stirring occasionally. add the cumin seeds & the turmeric,& fry for 5-8 minutes,stirring constantly until the cumin seed begin to pop,set the pan aside.
• knock back the dough by pressing down with your knuckles to deflate the dough,then shape into a round. place the onion mixture in the middle of the dough & bring the sides over the filling to make a parcel,then seal well.
• place the dough on a oiled baking sheet,seem side down,cover with oiled clear film & leave in a warm place for 45 minutes until doubled in bulk.
• preheat the oven to 220 degrees celcius.
• bake the bread for 30 minutes until golden.it should sound hollow when tapped underneath.
• leave to cool on a wire rack.