By FLKeysJen on June 14, 2008
"Millet is an ancient African staple food, always served soft enough to eat with the fingers. In this recipe from "The New Whole Grains Cookbook", you infuse the grains with spices and aromatics before cooking for maximum flavor, and the sauteing step helps keep the grains separate. The brilliant golden millet can be replaced with quicker-cooking whole wheat couscous or even rice. The cooking time doesn't include chilling time."
Serving Size: 1 (210 g)
Servings Per Recipe: 4
"This recipe didn't really do it for me. The millet took a really long time to cook and I had to add a lot more water. The flavours don't really seem to go together."
"Yum! What a great mix of flavors for a healthy dish! My only complaint is that, seeing that the dish was supposed to make 8 servings, I cut the recipe in half and found I really had only 2-3 servings. I suppose we just liked the dish so much that we were piggies, but it really did make small servings!"
"We've had a bag of Millet sitting in the larder for ages, so decided to look for a recipe to use it. Can honestly say this is the best dish i've tasted with Millet. And is a great accompaniment to any meat fish dish, or just with a salad!"
"Hello Belle Jen! This was great! Dh thought it should be spicier. I used frozen corn. Also, some of the millet was still a little hard although the liquid had all been absorbed. Not sure if I did something wrong or just needed to add a bit more liquid. I think I'll make this again in August when the corn comes into season.... :) made for ZWT4."
"Since I frequently follow the WW Core program, my tastes have leaned more towards less common grains such as millet, so when I found this recipe it was a "must try." My own rendition is a bit lighter using cooking spray to prepare the onions and aromatics and less than suggested amount of oil for the dressing. Since corn is in full season now, I replaced the canned version with fresh cut right from the cob. The millet tastes so wonderful hot even before the addition of the veggies and dressing, it would stand as its own side. That said, the bright citrus of the dressing and crunch from the vegetables and peanuts really added to the final dish. Thanks Jen!"
"I did enjoy this healthy dish that is good for those with coeliac disease. Added some teff just because when I pulled out my millet the teff followed. Rinsing is important as is the cooking before adding liquid. Which this recipe does direct to do! ;) I did add lemon zest to the dressing also 1/4 teaspoon finely minced yellow banana pepper. Hot stuff did complement the sweetness of the brown sugar. Thanks for the good eats!"