Creamy Corn And Millet Recipes

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CREAMY MILLET



Creamy Millet image

The tall, stalk-like plants that millet comes from are lush, and in the field, the variety sometimes called broom corn millet resembles acre after acre of swaying pussy willows. Whole millet looks a lot like quinoa, and also like quinoa it's both gluten free and a great protein source. It cooks up plump and creamy in this recipe, and with the compote and almonds, it makes for a delightful breakfast or anytime pick-me-up.

Yield serves 4

Number Of Ingredients 14

2 cups freshly squeezed orange juice
1 cup water
1 cup millet, rinsed well
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon allspice
3/4 cup almond milk (or substitute soy or rice milk)
1/4 teaspoon orange zest
1 tablespoon unrefined virgin coconut oil
1 tablespoon maple syrup
Blueberry Compote (page 185), Dried Fruit Compote (page 183), or Seasonal Stewed Fruit (page 184), for serving
2 tablespoons toasted slivered almonds (page 97), for serving

Steps:

  • Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
  • Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
  • Serve topped with the blueberry compote and almonds.
  • Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
  • To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
  • Store in an airtight container in the refrigerator for 5 to 7 days.
  • (per serving)
  • Calories: 355
  • Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
  • Carbohydrates: 64g
  • Protein: 8g
  • Fiber: 7g
  • Sodium: 330mg
  • When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.

BAKED CORN-CHIVE MILLET



Baked Corn-Chive Millet image

This Thanksgiving, lighten up by loading up on veggies and hearty whole grains and using heart-healthy fats like olive oil. No need to scrap the stuffing. Just add delicious dishes like this casserole starring corn and millet.

Provided by Silvana Nardone

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

1 cup whole millet
Nonstick cooking spray, for greasing
2 cups nonfat milk or dairy-free milk
2 cloves garlic
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
1 1/2 cups corn kernels, thawed if frozen
1/4 cup Gruyere cheese, plus more for sprinkling, optional
2 tablespoons chopped fresh chives

Steps:

  • Bring 2 cups water to a boil in a medium saucepan. Add the millet, and simmer, covered, until the water is absorbed, about 20 minutes.
  • Preheat the oven to 400 degrees F. Grease an 8-inch square baking dish.
  • Stir together the milk, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small saucepan, and bring to a simmer over medium heat. Mix the cornstarch with 1 tablespoon water, stir the cornstarch slurry into the milk mixture and bring to a slight boil to thicken slightly. Stir in the corn, Gruyere and chives.
  • Place the millet in the prepared baking dish. Pour the corn mixture over it, and sprinkle with Gruyere, if using. Bake until all the liquid is absorbed and the cheese is melted, about 25 minutes.

CREAMY CORN AND MILLET



Creamy Corn and Millet image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 2/3 cup millet in 2 tablespoons olive oil in a saucepan over medium-high heat, stirring, 3 minutes. Add 2 cups water and 1 1/2 cups chicken broth and simmer, stirring, until creamy, 25 to 30 minutes. Grate 3 ears corn on a box grater and add to the pan; stir in 1 sliced scallion. Season with salt, pepper and sugar; top with more scallions.

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