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Millet recipes

Millet recipes


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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


I cooked for 2 to 3 minutes at the most.

I invented cooking and blending with the aim of removing the sand effect typical of millet.

joining egg, salt, sugar .

I cooked it on the other side, then put it on a plate.

Crepes can be accompanied with anything, or even eaten without anything.

This time I stuffed them with ice cream.

The recipe and blood group diet (haemodieta):

As usual, who is in group B if he cannot use soy. he is lucky enough to be able to replace it with milk.

Millet can be good for all blood groups according to D'Adamo, who specifically gives it as beneficial for the AB group. Dr. Mozzi says not to eat it in the evening.

Attention: I thank Marco here too for reminding me that:


Vagrant recipes

Millet cakes with shallot, parsley and lemon
Ingrediants
200 g of millet
4 shallots (preferably the pink or gray variety)
parsley
1 c of grated cheese (optional)
a few stalks of chives
2 eggs
3 tablespoon extra virgin olive oil
salt and pepper

First, the millet is cooked in lightly salted water twice the weight of the millet, drain and set aside.
Clean and peel the shallot, cut it into rings
Take a pan, put a tablespoon of olive oil and sauté and sweat the shallots until they become transparent.
Take both parsley and chives, wash them, dry them and cut them into small pieces with scissors.
Beat the eggs in a bowl, add the cooled millet, cheese, herbs, shallots, season with salt and pepper according to your taste.
Grease a baking dish to put in the oven, put steel discs on top for cooking in the oven with a diameter of 8 cm, fill them with the prepared mixture, leveling it well and put in the oven at 180 & # 176 in a maximum of 15 minutes they firm up remove the circles and check the cooking.
If you want you can also cook them on a pan, taking care to turn them with a spatula
Serve them with fresh chopped parsley and grated organic lemon peel plus a few slices of radish are very good.


Cooking recipes

The recipe for millet soup is dietary - CookEatShare
Artichoke meatballs with millet: discover the recipe on the Cucina del Corriere channel. Millet Minestrina Recipe - How to cook Millet Minestrina. . details

How to prepare red lentil and millet soup | Recipes .
Red lentils are a particular variety of lentils that are very tasty. Millet is a very ancient cereal of Asian origin. details

Millet Soup - Cooking Recipes
Millet Soup: Prepare the vegetable broth by putting in a saucepan about a liter and a half of cold water with the onion, the carrot and a rib of. details

Recipes of First Courses of Cereals :: Organic Eco
Eco Biologico & gt Cooking Recipes & gt First Courses of Cereals. Recipes of First Courses of Cereals. MILE SOUP For two people. Half a cup of millet. . details

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Soup Recipe - Ingredients and preparation of cooking recipes. . Millet Soup Recipe. Ready in: N.A .. See also First courses & middot Soup recipe. details

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20 Sep 2010. Recipes for Soups and Soups - The Best Cooking Recipes for. Recipes of First Courses of Cereals. MILE SOUP For two people. . details


Recipes with millet

Millet is a cereal widely spread throughout the Mediterranean basin and in the world in Italy it is mainly cultivated in the Center-South.

Millet seeds are very small and yellowish in color. On the market it is available both whole and hulled.

It is used as an ingredient for first courses and for various recipes of macrobiotic cuisine, vegetarian And vegan (meatballs, croquettes, single dishes, etc.). Being gluten-free, millet does not lend itself to natural leavening.

Its commercial availability is constant.

The flavor of millet it is not considered among the most pleasant. The increase in its consumption in Italy is favored above all by marketing and by the healthy dietary trend. Even when cooked, millet has a slightly grainy texture, an aftertaste of raw flour and vaguely "ferrous".

The predominant taste should be sweet, but it is lower than most starchy seeds.

Millet has nutritional characteristics similar to those of wheat. The only difference is the slightly higher fat content.

It is sold dry, in seeds or flour. There storage requires a cool and dry environment. Flour tends to go rancid more easily than whole seeds.

Millet is edible in cooked form. The most used techniques are boiling in water or "risottatura", but the latter does not offer appreciable results.

The food pairings of the mile are of various kinds. The seeds and flour are used to make appetizers, first courses, baked goods, single dishes and side dishes.

The best known recipes in Italy based on millet are: boiled millet, millet piadina, millet patty, millet veggie burger, millet and cauliflower meatballs, millet croquettes, millet and lentil soup etc.


WALNUT AND MILLET SOUP

Nut millet soup is a great cholesterol-free first course.

Millet is gluten-free and therefore is also particularly suitable for those suffering from celiac disease.

Millet is quick to cook and above all it must not be soaked before its preparation, although it is advisable to wash the grains with plenty of cold water to remove the dust.

INGREDIENTS FOR 4 PEOPLE

- WASHED MILE 400 gr
- NUTS 60 gr
- MINCED ONION n1
- VERZA CUT IN JOULIENNE 200 gr
- EXTRA VIRGIN OLIVE OIL
- CHOPPED PARSLEY

METHOD:
Heat the oven to 200 & # 176C. Toast the walnuts on the oven plate for 15 minutes, then peel them from the outer skin with your hands.

Chop the onion and brown it with the extra virgin olive oil and the cabbage in a pressure cooker, then add the washed and drained millet, the walnuts and a little salt. Cover with 2 dl of water and close the pressure cooker.

Cook for 30 minutes from when the pot starts whistling.
In the normal pot, on the other hand, cook for approx. 2 hours.

Serve and serve the walnut and millet soup with some walnut kernels and some chopped parsley.


How to cook millet: the basic recipe for cooking

Shutterstock Photo | 8H

How to cook millet? Let's start by saying that the basic recipe for cooking It is simple and can be used to give life to a whole series of dishes, from simple to more elaborate, gluten free, vegan, suitable, in short, to meet the most varied dietary needs.

Much more valid cereal than one might think, millet is easily digestible and is rich in mineral salts and vitamins of the B, A and E. nails. Particularly versatile, it is naturally gluten-free just like rice, lending itself well to any type of culinary experiment.


Millet Recipes - Recipes

The harvest of May 2014: ASPARAGUS
The list of recipes in the host blog

The harvest of April 2014 - SPINACH
The list of recipes in the host blog

Harvest of March 2014 - QUINOA
The list of recipes in the host blog

Harvest of February 2014 - RED RADISH
The list of recipes in the host blog

The harvest of January 2014 - CITRUS FRUITS
The list of recipes in the host blog

Harvest of December 2013 - LEAF CABBAGE
The list of recipes in the host blog

Harvest of November 2013 - LENTILS
The list of recipes in the host blog

Harvest of October 2013 - WHOLEMEAL RICE
The list of recipes in the host blog

The harvest of September 2013 - NUTS AND HAZELNUTS
The list of recipes in the host blog

The August 2013 harvest - BLUEBERRIES, BLACKBERRIES AND RASPBERRIES
The list of recipes in the host blog

Harvest of July 2013 - SWEET PEPPER
The list of recipes in the host blog

Harvest of June 2013 - TOFU
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of May 2013 - STRAWBERRIES
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of April 2013 - ALMONDS
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of March 2013 - CECI
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of February 2013 - ONION, SHALLOT, LEEK
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

The January 2013 harvest - MILE
The list of recipes in the host blog.
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of December 2012 - CAULIFLOWER, BROCCOLI, TURNIP TREES:
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of November 2012 - the pumpkin:
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of October 2012 - CHESTNUTS:
The list of recipes in the host blog
The pdf with the complete text of all the recipes and the links to the original recipes

Harvest of September 2012 - ANCHOVIES, SARDINES, ALGAE:
The list of recipes in the host blog
The pdf with the list of links
The pdf with the complete text of all the recipes and the links to the recipes in the blogs

Harvest of August 2012 - PEACHES:
The list of recipes in the host blog
The pdf with the list of links
The pdf with the complete text of all the recipes
(thanks to Nadir)

The harvest of July 2012 - ZUCCHINI:
The list of recipes in the host blog
The pdf with the list of links
The pdf with the complete text of all the recipes and the links to the recipes in the blogs

Harvest of June 2012 - BARLEY:
The list of recipes in the host blog
The pdf with the list of links
The pdf with the complete text of all the recipes and the links to the recipes in the blogs
(thanks to Nadir)

Harvest of May 2012 - BEANS and / or PEAS:
The list of recipes in the host blog
The pdf with the list of links
The pdf with the complete text of all the recipes and the links to the recipes in the blogs


A selection of the best sweet recipes based on Brown Mile and more. We are lovers of creativity and experimentation, share with us your recipes with our flours and our high quality ingredients, we will be happy to publish the best!

Sweet lupine biscuits


Ingredients for about 20 pieces

  • 140 g of spelled flour
  • 60 g of sweet lupine flour
  • 1 teaspoon of yeast
  • 100 g coconut oil (or butter)
  • 50 g of sugar
  • 1 egg
  • 1 pinch of salt
  • 1 teaspoon of cinnamon

Preparation

Heat the oven to 180 degrees. Mix egg, sugar, salt and cinnamon. Add the flour and yeast. Form 20 biscuits and bake them in a preheated oven for about 15 minutes at 180 degrees.

Cake with cups

Ingrediants

  • 3 eggs
  • 1 cup of whole brown sugar
  • 1 cup of sunflower oil
  • 1 cup of soy or rice milk (or milk or yogurt)
  • 1 cup of brown millet flour
  • 2 cups of wheat flour
  • 1 large spoonful of baking powder (cream of tartar)
  • 1 teaspoon of EM Blond (optional)
  • Raisins or other dried fruit, chocolate drops, chopped hazelnuts, pine nuts, coconut flour to taste
  • 1 pinch of salt

Preparation

Beat well with a whisk the eggs with the sugar, add the squool and milk or yogurt, then add the flour, salt, EM Blond and the baking powder, mixing well. At will, you can add raisins or other dried fruit, chocolate drops, chopped hazelnuts, pine nuts, coconut flour etc to your dough to your imagination!

Bake in a preheated oven at 180 degrees for 30-40 minutes.

Goji fruit dessert

Ingredients for 4 people

  • 1 l of soy milk (or rice & hellip)
  • 280 g of peeled spelled
  • 1 teaspoon of vanilla sugar
  • 30 g of Goji fruits,
  • 1 tablespoon of Xylitol,
  • 1 teaspoon of cinnamon

Preparation

Bring the spelled with the vegetable milk and the vanilla sugar to the boil, then let it rest for half an hour. Add the soaked fruits, Xylitol and cinnamon.


Recipes with harvested millet

The time has come to collect the millet recipes from the blog in a single post. The first words about this amazing cereal are those of Vandana Shiva:

Recipes with harvested millet

It was believed to be the best cereal to replace meat when abstinence was forbidden by the Church.

Slowly there was its decline but it was thanks to the mile that the Venetians in 1378 besieged by the Genoese, managed not to die of hunger. In fact, thanks to the millet that is kept for a very long time.

For centuries the millet polenta was widely used throughout Northern Italy, Veneto, Lombardy and Trentino Alto Adige made great use of it.

Its grain is rich in starch, but also in important minerals such as iron, magnesium, phosphorus and silicon.
Also rich in vitamins of group A and B it's great beauty product for skin, hair and nails that benefit greatly from it, in fact, in the populations that make extensive use of it, men and women have shiny hair and strong and resistant nails.

It is absolutely the more digestible cereal, you cook quickly, it is also suitable for children, energetic, and even the most alkaline cereal.

How to cook millet to perfection:

The first essential precaution to best enjoy this cereal is to wash it very well until the water is clear. In fact, like quinoa, millet contains saponins that would make it bitter if not washed well.
Then you can dry it either by leaving it to drain for 15 minutes or, if you are in a hurry, dab between two sheets of kitchen paper. Toast a few minutes before cooking it for absorption, always if you have time it makes it even tastier.

To be cooked by absorption in the ratio 1: 2.5 for about 25 minutes. Let's be clear. 1: 2.5 is the volume ratio, so for a cup of a mile it takes two and a half cups of water.

If you calculate the time since you throw the mile into cold water it is about 25 minutes, if you calculate it from when the water boils it is about 20 minutes. Of course it also depends on the type of mile, but it is a general rule.

Attention that the millet tends to stick to the bottom of the pot so check the absorption of the water, at the limit add it. It should be stirred every now and then, otherwise the grains on the surface tend to remain more crunchy.

It is also suitable for creams, flans, meatballs, pies. There is also the integral version of millet, that is brown millet, less used and sometimes unavailable but naturally even richer in nutrients. Brown millet should be soaked for two or three hours before cooking it in triple its water for about 30 minutes. However, it remains crunchy.

A special breakfast? The cream of millet peeled with dates with toasted hazelnuts and a little bit of jam, a delight.

So many many recipes to learn how to often consume this very important cereal, with a delicate flavor and therefore versatile in many sweet and savory preparations.

Millet is beneficial for the spleen.
In macrobiotics it is associated with the Earth element.