Millet is considered an ancient grain. The most common varieties are Pearl, foxtail, Proso, and Finger millet. Millet belongs to the Poaceae family (the grasses) and is grown in semi-arid regions, drought-tolerant, and annual warm weather crops.
The nutritional benefits of millet are noteworthy; high in Protein, fiber, phosphorus, magnesium, B-6, and iron. Gluten-free, alkalizing, great for the bones, and balanced for blood sugar levels.
Millet Loaf is a favorite of mine. Millet is paired nicely with a homemade mushroom gravy seasoned with thyme and any green veggie. Make some mashed potatoes if you want this meal to scream comfort food, or make a holiday vegetarian holiday meal: Millet loaf, a homemade mushroom gravy seasoned with thyme, carrots sauteed with ginger, Yukon mashed potatoes, cranberry sauce, and green beans.
You know that day off when the weather is perfectly crisp and a day in nature seems like the quintessential medicine to draw you back into your skin? A thick slice of leftover millet loaf is a fabulous snack break treat on that long day hike with a zip lock bag of cut fresh carrots. Hint: put millet loaf in a square plastic or glass sandwich-size container for your backpack. Okay, let's get on with it. Here is the recipe.
1-1/2 cups millet
3-3/4 cups water
1-1/2 cups carrots, finely diced/grated
1 cup celery, finely diced
1 cup onions, finely diced
One clove of garlic, minced
One tablespoon of sesame butter 'tahini", sesame or sunflower oil
1-1/2 teaspoons dill weed
One teaspoon thyme
1 cup sunflower seeds, lightly toasted (optional)
Three tablespoons whole wheat or spelt flour
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Anchor Hocking Premium Glass 9 x 5 Inch Loaf Dish NOTE (recipe makes TWO loaf dishes)
You can follow your directions once you have all your ingredients or loaf pans (I prefer glass loaf dishes to bake).
1. Rinse millet and put in a medium saucepan with water and 1/2 tsp salt. Cook, lid ajar slightly, over medium heat for about 20 minutes or until soft; the millet should absorb all the water.
2. Saute the carrots, celery, onions, and garlic in sesame or sunflower oil until the onions are translucent. Add the seasonings.
3. Mix the cooked millet, veggies, and sunflower seeds.
4. Add 3 tbsp flour to the millet mixture, blending well.
5. Lightly oil (and flour, optional) 2 loaf pans. Press the millet mixture into the pan, and bake at 400 F for one hour (45 minutes if the millet is still warm when you put it into the pan).
6. Allow the loaf to cool for 10 minutes before turning it onto a platter and slicing.
Breakfast, lunch, or dinner!
© Robin Michaels, 2023 February
The Picture used is of Pearl millet. (2023, February 16). In Wikipedia. https://en.wikipedia.org/wiki/Pearl_millet