Made it at last: Almost Helen's Spicy Millet, Crockpot (Vegan)

[Guest guest]

Okay, stuck for ideas and not wanting to go out in the pouring rain today, there

I was gazing at the cupboards and muttering oh no not rice again. Soooooo,

remembering our discussion on grains *and* remembering the highly

recommended recipe for Helen's Spicy Millet (thanks, Maida!) I used what I

had and came up with this version.

 

I changed the ingredients *not* because I thought this would be better but

because it's what I had. Next time I promise to make it exactly as directed,

because this was so very very good! We ate early because it was ready early

and it was too good to let it sit around feeling neglected. We had it with a

simple salad of mostly tomatoes and green bell peppers (capsicums).

 

So here's what I did - not as an alternate recipe, but just for info I think!

 

Best, Pat

 

 

 

 

I keep collecting millet recipes, but I avoid trying new ones because I

like this recipe so much. I have eaten it cold for breakfast or for a

picnic lunch:

 

ALMOST HELEN'S SPICY MILLET - Crockpot (VEGAN)

 

4 cups water

1 cup millet

1 tsp dried dillweed

1-1/2 stalks (ribs)celery

1 tsp crushed red peppers

1 smallish brown onion

1/4 tsp turmeric

1/4 tsp dried thyme

2 tbs lecithin granules

2 tbs nutritional yeast flakes

1/4 teaspoon cayenne

2 tbs vegetarian stock powder

 

Toast millet in a dry pan for about 5 minutes until golden. De-string the celery

and mince very very fine (into those little bits TV chefs do with big knives and

a lot of camera magic). Mince the onion very very fine.

 

Add all ingredients to a crockpot-slowcooker and cook on high for three

hours. Brilliant.

---------

[Guest guest]

The alternate version sounds good too. I'll have to try it that way.

Helen's original recipe said you could cook it on top of the stove, too.

The first time I ever had it (and loved it!) at Helen's house, it was

cooked that way - more like rice.

 

The only thing I can say is that you just don't want to undercook the

millet. I did that once and it tasted terrible - little tiny bitter

pieces in with all the nice spicy stuff.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

> Helen's original recipe said you could cook it on top of the stove, too.

> The first time I ever had it (and loved it!) at Helen's house, it was

> cooked that way - more like rice.

 

Tell me, what *texture* does it properly achieve? I suspect I'm overcooking,

although I'm following the timing for other millet stew recipes I've seen - and

the water content too. Last night's was delish, but it had achieved the

consistency of very stiff porridge - the kind you'd have to help off the serving

spoon with another spoon, if you understand. (I fiddled with it a bit to make it

look less 'clumpy')

 

> The only thing I can say is that you just don't want to undercook the

> millet. I did that once and it tasted terrible - little tiny bitter

> pieces in with all the nice spicy stuff.

 

Do you toast the millet ahead of cooking it? Doesn't toasted millet make the

house smell fantastic!!!

 

Pat

[Guest guest]

I rinse the millet thoroughly, but have not tried toasting it.

 

The consistency, when it is done, is a little sticky and the individual

tiny pieces are soft.

 

When I cook it in the oven, I like to overcook it some, so that it comes

out like a casserole that holds together. I know you can cook it less

time and not have it congealed together as much together. As far as I

can tell, as long as you cook it at least long enough and don't cook it

until it burns, it is good.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

> The consistency, when it is done, is a little sticky and the individual

> tiny pieces are soft.

>

> When I cook it in the oven, I like to overcook it some, so that it comes

> out like a casserole that holds together. I know you can cook it less

> time and not have it congealed together as much together. As far as I

> can tell, as long as you cook it at least long enough and don't cook it

> until it burns, it is good.

 

Okay, that's how ours turned out - and today we decided we *like* it that way

and don't want to change it. It holds together nicely and looks great against

other vegetables or a salad on the plate. I was going to form the leftovers into

patties and try to make little Almost Helen's Spicy Milletburgers, but alas it

disappeared faster than I could get to it. It seems you're not the only person

who likes it for breakfast LOL

 

Thanks a bunch - and thank your friend Helen, please!

 

Pat

[Guest guest]

I was going to form the leftovers into patties and try to make little Almost

Helen's Spicy Milletburgers,

 

Brilliant idea!! Maybe I should make a double batch so there'll be enough left

over?

 

 

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.