Guest guest Posted July 7, 2004 Report Share Posted July 7, 2004 Golden-coloured millet is a nutritious grain and a wonderful alternative to the eternal rice, pasta or potatoes. I combine it simply with summer vegetables, which could be varied according to availability and serve it with fresh tomato slices. 1 tbsp sunflower oil 6 oz (175g) millet 1 bunch spring onions, chopped 1 small green pepper, chopped 6 oz (175g) courgettes (zucchini), thickly sliced 4 oz (125g) green beans cut into 1 inch (2.5 cm) pieces ½ pint (300ml) organic apple juice ½ pint (300 ml) boiling water 2 tsp chopped fresh thyme 1 grated rind of 1 lemon 2 oz (50g) blanched almonds 4 medium tomatoes cut into quarters Salt and pepper Heat the oil in a large pan and lightly roast the millet until it starts to become golden brown. Add the spring onions, pepper, courgettes (zucchini) and green beans and cook gently for 5 – 7 minutes. Stir in the apple juice, boiling water, thyme and lemon rind. Bring to the boil, cover and simmer gently for 15 – 20 minutes until the millet is cooked. Toast the almonds in a dry pan until golden brown and roughly chop them. Season the millet to taste and serve topped with the almonds and the tomatoes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2004 Report Share Posted July 7, 2004 > Golden-coloured millet is a nutritious grain and a wonderful > alternative to the eternal rice, pasta or potatoes. Try it cooked with Great Northern beans in vegetable stock, with some onion and parsley and a dab of butter (or vegan margarine); it's fabulous. Definitely greater than the sum of its parts. Add the millet late in the cooking, of course--you want it done but not mushy. And make sure to check the liquid level when you add it. Rain @@@@ \\\\\\\ ______________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 Thank you Rain and Gabriela for the recipes, for I always wanted to try something different. I bought a few packs of grains, like barley, wheat, millet etc, but actually did not really know how to make anything special. My question however, what are great northern beans? Can I just take string beans instead? And I have to agree with Serene. This list is a wonderful inspiriation. Don't stop creating new recipes and posting. meadowdreams , raincrone@j... wrote: > > Golden-coloured millet is a nutritious grain and a wonderful > > alternative to the eternal rice, pasta or potatoes. > > > Try it cooked with Great Northern beans in vegetable stock, with > some onion and parsley and a dab of butter (or vegan margarine); > it's fabulous. Definitely greater than the sum of its parts. > > Add the millet late in the cooking, of course--you want it done but > not mushy. And make sure to check the liquid level when you add it. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 The dried seeds of green beans, when mature, are known as Great Northern beans. These medium-sized white beans are traditionally prepared in the United States as Boston baked beans, and in France as the dish known as cassoulet. Rather bland-tasting, these beans receptively take on the flavors of the foods with which they are cooked. I assume using string beans would not be what Rain had in mind. Gabriella -- In , " meadowdreams " <meadowdreams2000> wrote: >> My question however, what are great northern beans? Can I just take > string beans instead? Quote Link to comment Share on other sites More sharing options...
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