RECIPE: millet chili

[Guest guest]

Hi, all!

 

I'm sharing tonight's dinner recipe. The original is here:

http://www.fatfree.com/recipes/chili/millet-chili

but I modified it quite a bit, as you'll see in my version below. In

particular, I made it spicier. The finished product is more hearty

than soupy. It would be good with cornbread and a salad. I think it

might be good with corn kernels added to the chili, but I haven't

tried it that way yet.

 

Enjoy!

Sparrow

 

Millet Chili

serves 2-4

(makes app. 1 quart of food)

 

1/2 cup millet (120 grams)

3/4 to 1 cup water (177 to 237 ml)

1 small onion, chopped

2 lightly rounded tsp ground cumin

1 lightly rounded tsp dried oregano

4 cloves of garlic (1/2 tsp garlic powder or one heaping tablespoon pre-minced)

3/4 tsp chili powder

1 and 1/3 cups cooked pinto beans (or one half a 15.5 oz can)

16 ounces tomato sauce (454 grams)

 

1. Cook the millet. If you've never cooked millet before, here are a

couple of tips: use a MUCH bigger pan than you think you'll need to

prevent accidental boil-over (which is a big mess!). Put the millet

and water (recipe suggested 3/4 cup but I used 1 cup) together in pan

and bring to a boil. Reduce to a simmer, cover and cook for 20

minutes. Check on it regularly and if it's starting to get dry, add

more water. It's better to have a little too much water than too

little because the seeds burn quickly if the water runs out.

 

2. Meanwhile, chop the onion and saute in liquid of choice (ex. water

or vegetable broth) for about 3 minutes. Lower heat and add the

cumin, oregano, garlic ,chili

powder and cayenne. Stir well for a minute or so.

 

3. Drain and rinse the beans. Add to the saucepan, along with the

tomato sauce, and stir until all is warmed throughout.

 

4. Combine the cooked millet and the beans (if you used a large pot

for the millet, it's easier to put the beans into that), stir well,

and cook for a minute or two longer, just until all is well-mixed and

evenly heated.

 

For the whole recipe:

869 calories

174.7 g carb

38.57 g fiber

32.1 g protein

7.121 g fat

1.188 g saturated fat

3.074 g polyunsaturated fat

1.705 g monounsaturated fat

224.6 mg calcium

675.6 g sodium (as created with home-cooked beans and Hunt's " No Salt

Added " tomato sauce)

[Guest guest]

Hi Sparrow -

I must try this next time I make chili! What an

unusual grain to use. And millet tastes so very

very good that it can only enhance the chili!

Thanks. It's in the Files now.

 

Love and hugs, Pat

 

 

 

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[Guest guest]

On 1/19/08, Pat <drpatsant wrote:

>

> Hi Sparrow -

> I must try this next time I make chili! What an

> unusual grain to use. And millet tastes so very

> very good that it can only enhance the chili!

 

It adds a lovely texture to the chili as well.

 

I got a big bag of millet and so I'm experimenting with new things to

do with it (other than my typical standard which is: cook some millet,

cook/heat some vegetables, mix them together with some cooked beans,

throw in a can of mexican tomatoes, eat. Yeah, I've been known to be

REALLY lazy about dinner sometimes.)

 

> Thanks. It's in the Files now.

 

Cool!

 

I hope that anyone out there who hasn't tried millet will give it a

try. You can also make it creamy by cooking it with the lid off and

stirring a lot, adding more water as needed. Made creamy, it can be

topped with fruit for a breakfast cereal or I've seen recipes out

there (haven't tried any yet, but they're on the list!) that use

creamy millet as a faux mashed potato.

 

Sparrow

[Guest guest]

Sparrow said:

 

>I got a big bag of millet and so I'm experimenting with new things to

do with it (other than my typical standard which is: cook some millet,

cook/heat some vegetables, mix them together with some cooked beans,

throw in a can of mexican tomatoes, eat. Yeah, I've been known to be

REALLY lazy about dinner sometimes.)

 

Nothing lazy about that! But there are great things to do with millet -

although I'm in a

bit of a rut with it too HOWEVER, we have a wonderful recipe in the Files -

you should

have a serious look at it if you have all that millet!!!!

 

I'll post it now.

 

Love and hugs,Pat