I am very excited to be hosting this months Wholesome Whole Grain Cooking Event. This event was started by Sanjeeta over at Lite Bite as a way to explore different whole grains in fun and interesting ways. The theme being either breakfast, lunch, dinner or dessert. I have chosen to feature “Millet at Lunch” as this months theme. I hope you will join me over the course of the month by discovering and experimenting new ways to cook with millet.
Benefits of Millet
Now millet being a wholegrain, takes on all the super health benefits that wholegrain foods bring. Some of these are, but not limited to, lowering the risk of heart disease, heart failure, gallstones, breast cancer and type 2 diabetes. An interesting tidbit about millet; traditional couscous used to be made from millet but it is now made with Semolina (the heart of the Durum Wheat Kernel). I guess I shouldn’t be so surprised, the cooked grain does look a lot like couscous. This is a great substitution idea for recipes you probably already have. Millet also makes a surprisingly easy substitute for those already fabulous quinoa recipes that we all love so much. Like quinoa, it is gluten free, which makes it a great alternative for those suffering from gluten sensitivities. It can range in color from white to gray to yellow to a browny red, making it a colorful addition to a salad.
Why I Love Millet
Now on to the real reason why I love millet. It cooks up super fast, and can be either cooked up into light, fluffy and nutty tasting kernels like rice or quinoa, or can be cooked up like a hot porridge or mashed potatoes. For light fluffy kernels, toast the millet in a pan with a little oil, add 2 cups of water for every cup of millet. Bring to a boil, cover and simmer for 20 minutes (let rest for 5 minutes). It can also be added to a soup or stew by simply substituting it for pasta or rice. For a more porridge type of millet or mashed “potato” style, use a ration of 3:1 water to millet and stir frequently during the simmering process, adding more water or broth if needed.
My mother used to make a dish with millet, roasted corn and green onions, almost like a pilaf. Corn and millet pair beautifully together. I’ve remade that dish several times as an adult and it’s just as delightful as it was when I was little.My mother was pretty adventurous for her time, considering we lived in a small town in Saskatchewan. I have no idea where she would have even bought millet!
How to Participate in The Wholesome Wholegrain Cooking Event
The rules for the event are listed below. I’ll be featuring a millet recipe once a week until the end of the month. Submit your entries on or before Oct 31st. The Round up will take pplace on November 1st, so get cooking! I’m excited to see what everyone will come up with.
- Participants should use the ‘Key’ ingredient listed in the WWC for that particular month for preparing any dish they wish.
- Post your recipe on your blog during the event’s scheduled dates.
- Old entries which are re-posted during the event schedule dates are allowed.
- Only vegetarian recipes, eggs are ok.
- No deep fried recipes please.
- You must provide a link to Sanjeeta’s event announcement page and to the guest hosting the event- that would be me. If you don’t own a blog, simply email me a photo and the recipe along with your name (beyondthepeel at gmail dot com).
- The theme and the Key ingredient for WWC will be announced on the same weekend of the round-up, mostly during the first week of the following month.
- I would appreciate if you use the logo below for your post, though not mandatory.
- The round up of the events will be posted on this page, along side the host’s blog.
Make a meal using the ‘Key’ ingredient and blog about it, send an email with WWC in the subject line to my email address (beyondthepeel at gmail dot com) with the following information:
- Your name-
- Name of the recipe
- Link to your post
- Picture of the recipe
Wholegrain: Whole grain is that versatile food which can transform any recipe into a filling and healthy meal. Wholegrains are the unprocessed grains in which all the three layers, bran, germ and the endosperm remain intact. Refined grains are devoid of bran & germ which makes them bad on the nutritious scale.