Best 3 Spicy Millet Recipes

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Are you looking for a delicious and nutritious way to spice up your next meal? Then look no further than spicy millet! This ancient grain is packed with flavor and can be used in a variety of dishes, from hearty main courses to delectable desserts. With its nutty flavor and slightly chewy texture, millet is a great alternative to rice or quinoa, and it's also a good source of protein, fiber, and essential minerals. Whether you're a seasoned chef or a beginner in the kitchen, this article will provide you with the best recipes, tips, and tricks for cooking the perfect spicy millet dish.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY TOMATO MILLET



Spicy Tomato Millet image

This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides!

Provided by Elise and family

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
2 garlic cloves, chopped fine
2 tablespoons olive oil
1 cup millet, organic
1 1/2 tablespoons jalapeno peppers, chopped (or less)
2 cups water
2 tablespoons tomato paste, organic
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried anise
salt and pepper, to taste

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!

BRYANT TERRY'S MILLET CAKES WITH SMOKY-SPICY GREEN SAUCE



Bryant Terry's Millet Cakes With Smoky-Spicy Green Sauce image

Bryant Terry is the chef in residence at the Museum of the African Diaspora in San Francisco, where he creates events that celebrate the African-American intersection of food and culture. With millet, lentils and potatoes, these vegan cakes are a nod to '70s-style macrobiotic dishes - but upgraded with a smoky, garlicky sauce built from roasted green peppers. They are also good on their own if you don't have time to make the sauce, and are delicious topped with an egg as a non-vegan alternative.

Provided by Kim Severson

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

1 dried Medjool date, pitted
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh ginger
2 large garlic cloves, minced
Fine sea salt
4 green bell peppers, roasted, peeled and seeded (see note)
1 large jalapeño, roasted, peeled and seeded (see note)
1/4 cup minced cilantro
1 teaspoon bourbon
Freshly ground white pepper
2 tablespoons powdered flax seeds
1 medium russet potato, scrubbed
1/2 cup millet, rinsed
Fine sea salt
1/2 cup red lentils, sorted and rinsed
2 tablespoons peanut or safflower oil, more for frying
3/4 cup finely chopped yellow onion
2 large garlic cloves, minced
1 3/4 teaspoons berbere spice blend (available at spice shops, online, and at large markets like Whole Foods)
2 tablespoons millet flour
1 1/2 cups panko (Japanese bread crumbs), drizzled with 1 tablespoon peanut or safflower oil and toasted in a hot pan until golden
2 cups roasted red peppers, sliced, for garnish (optional; see Note for roasting instructions)
1/2 medium head red leaf lettuce (about 1/4 pound), sliced into thin chiffonade, for garnish

Steps:

  • Make the sauce: Put the date in a small saucepan, add water to cover and bring to a boil. Remove from heat and set aside. When date is completely softened, drain off water.
  • In a medium skillet over medium heat, combine oil, ginger, garlic and 1/2 teaspoon of salt and cook, stirring, until the garlic starts to smell fragrant, about 2 minutes. Transfer the contents of the pan to a blender. Add the roasted peppers, cilantro, bourbon, and the softened date and purée until smooth. Taste and adjust the seasonings with salt and pepper. Set aside until ready to serve.
  • Make the cakes: Combine flax powder and 6 tablespoons water in a small bowl. Mix well with a fork. Cover and refrigerate to let thicken.
  • Heat the oven to 400 degrees. With a fork, pierce the potato all over then wrap in foil. Bake until tender, 50 to 60 minutes. Set aside to cool. When the potato is cool enough to handle, peel it, transfer to a bowl, and mash until smooth. Set aside 1/2 cup of the mashed potato for this dish and use the rest for something else.
  • In a small saucepan over medium heat, toast the millet, gently shaking the pan to ensure even cooking, until the millet smells fragrant, 3 to 5 minutes. Add 1 cup of water and 1/2 teaspoon of salt and raise the heat to high until the water boils. Immediately turn down the heat to low, cover, and cook until the water has evaporated, 18 to 20 minutes. Remove from heat, cover and set aside.
  • Meanwhile, in a small saucepan, combine lentils with 1 1/2 cups water over high heat. Bring to a boil, reduce the heat to low, skim off any foam, and simmer, covered, until just tender, 5 to 7 minutes. The lentils should be soft but not falling apart. Remove the lid, drain off any excess liquid, and stir in a generous pinch of salt. Set aside to cool.
  • In a medium skillet, heat 2 tablespoons of peanut oil over medium-high heat and until the surface shimmers. Add onions and sauté, stirring often, until soft and just beginning to brown, about 5 minutes. Add garlic and sauté until it starts to smell fragrant, 1 to 2 minutes. Add berbere spice blend and 1/2 teaspoon salt and cook, stirring, until combined about 1 minute. Transfer onion mixture to a medium bowl. Mix in the 1/2 cup of reserved potato, millet and lentils, plus millet flour and the reserved flax seed mixture until thoroughly combined. Season with salt to taste.
  • Using your hands, form the mixture into 12 cakes, using about 1/4 cup of mixture per cake and placing the finished cakes on parchment paper. Transfer to a container with a lid, using parchment paper to separate the layers. Refrigerate, covered, at least 2 hours or up to 2 days to firm up.
  • When ready to cook, heat oven to 200 degrees Fahrenheit and gently reheat the sauce. Spread the toasted panko in a shallow dish and combine with 1 teaspoon salt. Gently dredge each cake in the salted panko, coating both sides and shaking off any excess crumbs. After coating, transfer each cake to a parchment-paper-lined baking sheet.
  • In a large cast-iron skillet or heavy nonstick pan over medium-high heat, heat 3 tablespoons peanut oil over medium-high heat until shimmering. Add enough cakes to fit in the pan without overcrowding. Cook until golden, about 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain, then to the lined baking sheet. Place the cakes in the oven to keep warm. Wipe out the skillet and repeat with remaining cakes.
  • To serve, spread a generous 1/4 cup of warm sauce on the bottom of 4 serving plates. Place 3 cakes on each plate. Garnish with a handful of lettuce and roasted red peppers.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 46 grams, Carbohydrate 62 grams, Fat 53 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 754 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY MILLET



SPICY MILLET image

Categories     Side     Bake     Vegetarian

Yield 6 - 8

Number Of Ingredients 16

5 1/4 cups water
1 1/3 cups millet
3/4 tsp dill seed
3/4 tsp dill weed
1/4 tsp. Celery seed
1 tsp tiny red peppers
3/4 tsp onion powder
3/4 tsp garlic powder
3/4 tsp onion or celery salt
1/4 tsp turmeric
1/4 tsp poultry seasoning or sage
2 tbs lecithin granules
2 tbs nutritional yeast flakes*
1/4 teaspoon cayenne
2 tbs mock "chicken" boullion
This ingredient is a non-active yeast (not baking or brewers yeast). It has a lot of minerals and is also high in vitamin B12. The preferred variety is grown on molasses. It can be found in health food or whole food stores.

Steps:

  • Pour into a greased casserole and bake at 350º for 1 hour.

Tips:

  • Measure accurately: Use a kitchen scale to measure ingredients to ensure precision and consistency in your cooking.
  • Toast your millet: Toasting millet before cooking enhances its nutty flavor and aroma. Spread the millet in a single layer on a baking sheet and toast in a preheated oven at 350°F for 10-12 minutes, stirring occasionally.
  • Use a variety of vegetables: Don't limit yourself to just a few vegetables. Experiment with different seasonal vegetables to add color, texture, and flavor to your millet dishes.
  • Add aromatics: Aromatics like onions, garlic, ginger, and lemongrass can greatly enhance the flavor of your millet dishes. Sauté them in a little oil before adding the millet.
  • Use a good quality broth: The broth you use in your millet dishes can make a big difference in the overall flavor. Use a flavorful broth, such as vegetable broth, chicken broth, or beef broth.
  • Season to taste: Don't be afraid to adjust the seasonings in your millet dishes to your own taste. Add more salt, pepper, or herbs if desired.

Conclusion:

Millet is a versatile and nutritious grain that can be used in a variety of dishes. With its mild flavor and slightly chewy texture, millet can be a great addition to your meals. Whether you're looking for a hearty breakfast porridge, a flavorful pilaf, or a healthy salad, millet has you covered. So next time you're looking for a healthy and delicious grain, give millet a try – you won't be disappointed!

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