Millet: Cooking Demo, Pan-frying, & Reheating Without a Microwave
A gluten-free pseudograin grain, or seed, for your cooking creativity. Ideal for buddha bowls.
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
What is millet? Millet is a seed but cooks like a grain and can be used in many grain substitutions. It’s gluten-free and the flavor is like a mild corn. Depending on how much water you use, the texture can be separated like rice or cooked together like polenta. It even comes in a cracked version which I do not see often, even in health food stores.
Start by rinsing the grain to wash off any dust. Then drain and shake off as much moisture as possible. Toast it in a large skillet over medium heat until the grains are dry, separate, and smell good.
Millet cooks in a 3-1 ratio: 3 parts water to 1 part grain.
3 cups of water
1 cup millet
1/4 teaspoon salt
Bring the water to a boil, add in the salt and then the millet. Reduce the heat to a simmer, cover, and let cook for 30 minutes, or really, until the water has evaporated. Then remove from the heat and serve.
To make it like polenta, bring the grain & the water to a boil together, then reduce to a simmer and cook until the water has evaporated. It can then be cooled into shapes. For instance, you can oil a ramekin, pack in the millet, and let it cool. Using a knife, dislodge the millet from the sides and let is slide onto the serving platter. Serve as is or pan fry the patty (directions below).
Now I can top it with a ragu or a grilled centerpiece, or let it sit in a bowl as the foundation for a buddha bowl. It goes really well with a nutty, spicy dressing. Yes, I’m pushing the buddha bowl thing now - download my ebook, it’s worth your time.
It’s easy to find millet in the bulk food section of a place like Whole Foods. You can try buying a small portion first to see how you like it before getting an entire bag. Cooked millet does freeze well - so once you decide you like it, you can freeze smaller servings for later use.
To reheat without a microwave, steam it on the stove top.
AND you can fry this stuff like little patties. I used a pastry brush to lightly spread ghee onto the hot skillet, and let the patty cook on high heat until it released from the pan. Flip it over & let both sides develop a crispy outer crust. Serve immediately.
Millet also works well for a sweet morning porridge in lieu of oatmeal. You can use it uncooked for when you want a little crunch here and there. Throw it into muffins or bread, or even granola and granola bars.
How To Use Corn Flour, Cornmeal and Masa Harina for gluten free cooking - properties and best uses
Learn a little bit about the properties and best uses of all the gluten free flours available so you can make all the foods you love!
Follow Everyday Gluten Free Gourmet for tips and tricks to bake and cook all kinds of dishes and learn to love the gluten free lifestyle.
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CORN FLOUR and CORNMEAL RECIPES posted on EGFG
Cornbread -
Cornmeal Raspberry Muffins -
Cornbread Chorizo Stuffing -
Cornbread Sausage Stuffing Balls -
Calamari with Ancho Chile Mayo -
Corn Dogs -
Sesame Baked Chicken with an optional cornmeal breading -
MASA HARINA RECIPES
Corn Tortillas for
Mexican Pork Carnitas, Fish Tacos,
Turkey Tacos and Crab Quesadillas
Ancho Chile Gravy -
This video is #4 in a series of 12 videos about the properties and uses of gluten free flours and starches. The related posts are on my website and each one includes RECIPE links.
How To Use Gluten Free Flour series of blog posts with RECIPE LINKS:
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2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
So get baking and let me know how it goes!
Millet polenta with cheese / Milhete polenta com queijo / Millet polenta au fromage /
#milletrecipe #easycooking #milletandcheese
Millet polenta with cheese. Simple recipe. / subtitles / no voice /
Cooked millet can be used in recipes instead of rice, or instead of corn flour./ subtitles / no voice /
Milhete polenta com queijo ~ receita simple
Milho cozido pode ser usado em receitas em vez de arroz, ou em vez de farinha de milho / legendas / sem voz /
Millet polenta au fromage. recette simple. / sous-titres / pas de voix /
Le millet peut être utilisé dans des recettes au lieu de riz, ou au lieu de la farine de maïs.
/ sous-titres / pas de voix /
Health benefits:
1. Helps to protect against diabetes
2. It provides a good source of energy
3. It can be an aid to weight loss
4. Prevents anaemia. Restores amount of iron in the body.
5. It is a gluten free alternative
6. Reduces cholesterol
7. Prevents premature ageing
8. Keeps the digestive system healthy. Fights indigestion.
9. Helps you to relax
10. Increases the strength of bones
11. Contain substances absolutely necessary to the health of hair, nails, teeth and skin.
12. Recommended those who suffer from arthritis.
Millet bénéfices pour la santé:
1. Aide à protéger contre le diabète
2. Il fournit une bonne source d'énergie
3. Il peut être une aide à la perte de poids
4. Empêche l'anémie. Restaure quantité de fer dans le corps.
5. Sans gluten
6. Réduit le taux de cholestérol
7. Empêche le vieillissement prématuré
8. Maintient le système digestif sain. Combat indigestion.
9. Aide à vous détendre
10. Augmente la force des os
11. Contiennent des substances absolument nécessaires à la santé des cheveux, des ongles, des dents et de la peau.
12. Recommandé ceux qui souffrent d'arthrite.
Benefícios para a saúde:
1. Ajuda a proteger contra a diabetes
2. Ele fornece uma boa fonte de energia
3. Pode ser uma ajuda para a perda de peso
4. Previne anemia. Restaura quantidade de ferro no organismo.
5. É uma alternativa sem glúten
6. Reduz o colesterol
7. Previne o envelhecimento precoce
8. Mantém o sistema digestivo saudável. Lutas indigestão.
9. Ajuda a relaxar
10. Aumenta a resistência dos ossos
11. conter substâncias absolutamente necessárias para a saúde dos cabelos, unhas, dentes e pele.
12. Recomendado aqueles que sofrem de artrite.
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Savoury Polenta Breakfast Muffins (Vegan, Easy, Healthy Corn Snack)
My easy savoury polenta muffins are perfect as a snack, breakfast, or a side. Healthy, using just simple ingredients, vegan & can be made gluten-free.
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Saracen and other polenta
Italian polenta, from Latin pulmentum, is a firm and nutritious gruel that nowadays is predominantly made from corn. Very similar dishes with different names exist all over the world, from the Rumanian mamaliga to the East African ugali. But what was it made of before the arrival of corn from the Americas? Well, many things: barley, for once, was a common staple in Ancient Rome. Other possibilities were chestnuts, millet or, from the Middle Ages on and during the Renaissance, buckwheat. Buckwheat in Italian is called “grano saraceno“, Saracene grain, because it was introduced from Asia via the Middle East. And therefore this Northern Italian buckwheat polenta (in its local variations, here admittedly mixed with some corn flour) is called polenta saracena or polenta taragna. (A little fun fact: corn in Italian is called “granoturco“ - Turkish grain.) It is commonly mixed with butter and cheese and can be served with many toppings, like mushrooms in this case.
Leftover polenta, no matter from which grain it’s made, is a wonderful thing: You can fry it, you can gratinate it, you can make it into a sandwich, or you can deep-fry it into polenta fries.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and Italian) , From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian).
Polenta Veggie Slice | Cornmeal Savoury Slice | Gluten-free | Eggless |
Polenta or Cornmeal porridge is a popular dish from Northern Italy. Often served as part of a main meal with meat and/or vegetables, polenta sometimes is cooled to solidify and then sliced to fry, grill or bake. Polenta is a healthy gluten-free grain and good source of antioxidants as well as complex carbohydrates. Plain polenta is fairly low in calories, contains very low amounts of vitamins and minerals, and negligible amount of fat. However it is very versatile so you can add anything to enhance flavour and increase nutritional value of your polenta. Choosing whole grain cornmeal is another way to ensure better nutrition from cooked polenta.
Sweet and Sour Vegetable Chutney -