Spicy Millet Recipes
SPICED AND HERBED MILLET
Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.
Provided by Nigella Lawson
Categories dinner, easy, lunch, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place olive oil in a medium saucepan over medium-low heat. Add millet and stir until glossy. Add cumin and broth and stir.
- Raise heat and bring to a boil, then cover and reduce heat to low. Simmer gently just until millet has absorbed all the broth, about 25 minutes.
- Remove from heat and add lemon juice, parsley and extra virgin olive oil. Work them into the millet using a fork, fluffing mixture. Transfer to a warmed bowl and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 12 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 3 grams
SPICY RICE RAMEN NOODLES SOUP
Incredibly easy and delicious spicy rice ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes!
Provided by Prajakta Sukhatme
Categories Comfort Food
Time 20m
Number Of Ingredients 17
Steps:
- Bring a medium-size pot of water to a boil over high heat. Lightly break the noodle cakes to your desired bite size. Once the water is boiling, add in the broken noodle cakes. Gently twirl them around. Cook just until done per package directions.
- In the meantime, heat up oil in the pan. Add onion and sauté for couple minutes till translucent. Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Keep the heat on high so veggies cook fast without being mushy. Add all the rest of the ingredients under sauce . Mix well and turn off the heat.
- Once cooked, drain the excess water. You can make dry or soupy noodles based on the water you keep.
- Pour the noodles back into the pan. Toss well so the noodles soak up all that wonderful sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!
- Put the Instant pot on High Sauté mode . Once it feels hot, add sesame oil. Add onion and sauté for couple minutes till translucent.
- Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Add all the rest of the ingredients under sauce . Mix well and cancel the sauté. Remove the sautéed veggie mixture into separate dish.
- Put the insert back in InstantPot. Add ramen noodles and just enough water to cover them. Place the tall trivet and put eggs in the container on it. Close the lid. Choose the sealing position and choose manual 3 mins medium. After it beeps when done, do quick pressure release. Open the lid. Remove the eggs and trivet.
- Add the sautéed veggie mixture into noodles. Stir well so the noodles soak up all that yummy sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!
Nutrition Facts : ServingSize 1 cup, Calories 394 kcal, Carbohydrate 53 g, Protein 13 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 147 mg, Fiber 3 g, Sugar 23 g, UnsaturatedFat 10 g
SPICY MILLET
Steps:
- Pour into a greased casserole and bake at 350º for 1 hour.
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- Bring water or stock to a boil over high heat in a medium-sized saucepan, (you should have at least room for 4-5 cups in your pot).
- At the same time, heat a non-stick skillet over medium heat, and toast the millet seeds for a few minutes. They will start to smell toasty, 2-3 minutes if the millet is dry when you start. Don't allow the kernels to darken. The stock should be starting to heat and boil at this point, transfer the toasted millet into the pot with stock. Bring to a boil. Reduce heat to a low simmer and cover with a tight-fitting lid. Continue to simmer for about 20 minutes until millet is tender and liquid is absorbed. Remove from heat, leave lid on, and let sit for about 5 minutes.
- Return the non-stick skillet to medium heat and warm olive oil. Add onion and saute for 5-7 minutes or until onion is soft and tender. Add green peppers and saute for a couple more minutes. Add garlic and cumin. Simmer gently until the millet is ready.
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