Millet Mung Bean Red Lentil Mix

I made a batch of millet and used it for several recipes. This recipe can be made in 30 minutes or less if the millet and mung beans are prepared ahead of time. The depth of flavors and textures in this dish is amazing...you will want to make it again and again.

Millet 2:1 ratio of water to millet (about 20 minutes to prepare)
Mung Beans 2:1 ratio of water to beans (takes 30-45 minutes)

Ingredients:

2 cups cooked millet
1/2 cup dry mung beans
1/2 cup dry red lentils
1 can of tomatoes (I prefer low salt varieties) (rinse can with 1/2 can of water to get all of the tomatoes out and add a bit more moisture)
1 inch of fresh ginger (peeled and diced)
1 tsp oregano
1 tsp cumin
1 tsp curry
1 tsp cayenne
1 cup nutritional yeast
4 cloves of garlic (diced)
1 red bell pepper (diced)
1 large carrot or 2 small (diced)
1/2 cup onion (diced)
olive oil ... so nothing sticks to the pan
salt and pepper to taste

Instructions:

• Saute the onion, garlic, vegetables, and spices in a pan with olive oil 
• Once they soften a bit (about 5-7 minutes depending on the size of your knife cuts) add the can of tomatoes + water, millet, mung beans, and red lentils
• Stir to combine
• When most of the moisture is absorbed, add the nutritional yeast and stir to integrate
• Add salt and pepper to taste 
• Serve alone, add tofu, or serve as a side dish for a veggie/vegan burger

Millet Potato Falafel

I made a batch of millet and used some of it to make Millet Potato Falafel. I cooked the millet and the potatoes ahead of time. The preparation and cooking of the falafel took about 30 minutes. You can bake or fry your falafel. I pan fried mine this time.

Ingredients:

Part 1:

• 1 cup cooked millet
• 1 cup garbanzo bean flour

Part 2:

• 1 cup cooked mashed potato/sweet potato (or mixture)
• 1/2 cup chopped onion
• 4 small or 2 large cloves of garlic (minced)
• 1 tsp cayenne
• 1 tsp cumin
• 1 tsp caraway seeds
• 1 cup garbanzo beans

Part 3:

• salt and pepper to taste
• olive oil to sautee/fry

Instructions:

• Add PART 2 ingredients to a blender/food processor to combine
• Remove from food processor and fold in ingredients from PART 1
• Shape into desired size and fry/sautee/bake
• Serve on a salad, in a pita, or on a playe
• Serve with hummus, cabbage, shredded carrots, and rice

Granola Made Simple

I love making granola so I can control the sugar in my diet. When I first needed to eat a gluten free diet, I had a difficult time finding cereal that was not loaded with sugars. (The options are much better now). I got in the habit of making my own cereal and have not looked back!

Making homemade granola does not take a long time and will cost you less than the packaged granola in the stores. I purchase my supplies when they are on sale and stock up (not too much as I do not have much storage) to keep the cost down. Many of the items I get in bins in the store which helps reduce packaging waste.

The granola is cooked for 20-30 minutes depending on the temperature of your oven and the texture you prefer. Once the granola is cool, you can store it in an airtight container for a month.

Time Savers:

1. Preheat the oven to 350 when you start assembling your granola
2. Line a cookie sheet with non stick aluminum foil ... the granola slides off and clean up is minimal (just the bowl you used for assembling the granola)

Granola Formula

Oats + Ancient Grains + Seeds + Flavor + Oil + Honey + OPTIONS

I usually use this ratio:

• 3 cups Gluten Free Oats
• 1 cup ancient grains (quinoa or millet)
• 1 cup of seeds (sunflower, pepitas, hemp, flax)
• 1-2 TBSP flavor ...vanilla, almond, maple, cinnamon, pumpkin pie spice, or coconut (you decide the intensity)
• 3/4 cup oil (I usually use coconut oil)
• 3/4 cup honey (substitute Agave for Vegan option)

I combine until mixed and add in options such as:

• 1 cup ground flax seeds
• 1 cup unsweetened coconut (you could add sweetened if you wish a sweeter granola)
• 1 cup dried fruit
• 1 cup diced nuts

The beauty of this recipe is you can control the quantity you make, the flavor, and the ingredients. You can cook it a bit longer for a dry and crunchy cereal or a bit less for a chewy texture.

Millet Magic - Cauliflower Millet Magic Meal

Another ancient grain that Bob's Red Mill sells is Millet. According to Bob's Red Mill:

Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet.

The GRAIN OF DISCOVERY opens doors in the kitchen...We can DISCOVER numerous ways to use Millet in our diet.

I make a double portion of millet on the weekend. Throughout the week I find a variety of uses for the millet.

Simple Millet Recipe:
Ingredients:
Millet
Liquid (water, broth/stock)
Instructions:
2 cups of liquid
Bring to a boil then add 1 cup of millet
Bring back to a boil
Reduce, cover, stir from time to time
Stop cooking when liquid absorbed

You can stop here and serve as a side dish - perhaps sprinkle with herbs (that go with your main dish such as rosemary, chives, basil, or cilantro) and butter (no salt would be best). This is a high protein, high fiber side dish! It WILL satisfy you!

OR you can create a MEAL from the grain:

Magic Meals:
Pictured below is my Cauliflower Millet Magic Meal
1/4 cup onion diced
3 cloves of garlic thinly chopped
1-2 cups of cauliflower GREENS
Place in a pan with 2 tbsp olive oil and 1 cup vegetable (or liquid of your choice) broth
Cook until most of the liquid is absorbed. Add 1.5 cups of millet and 1 cup of diced chopped nuts (peanuts or cashews work well).
Stir to incorporate ingredients.

Serve...I added a piece of cauliflower to garnish...you could add an herb of choice for additional flavor...perhaps fresh BASIL or PARSLEY. This dish is great WARM or COLD!

NOTE: This is an inexpensive dish. The LEAVES of the cauliflower are EDIBLE and tender when cooked. Instead of throwing them away when you use the "flower", save them for side dishes or "stir-ins" like this.

NOTE: Millet is good warm or cold!