Guest guest Posted June 3, 1999 Report Share Posted June 3, 1999 * Exported from MasterCook * Millet Pilaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads and Sides Rice and Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- thinly sliced 1 medium green bell pepper -- chopped (about 1 cup) 1 cup uncooked millet 3 cups water 1 tablespoon low-sodium vegetable bouillon granules 1/8 teaspoon ground ginger 1 medium unpeeled apple -- coarsely chopped (about 1 cup) Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, bell pepper and millet in skillet about 5 minutes over medium heat, stirring occasionally, until onion is crisp-tender. Stir in water, bouillon granules and ginger. Heat to boiling; reduce heat. Cover and simmer about 15 to 20 minutes or until millet is tender. Stir in apple; heat through. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " © General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 2g Total Fat; (9% calories from fat); 4g Protein; 31g Carbohydrate; trace Cholesterol; 192mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 26636 0 26441 0 30 0 * Exported from MasterCook * Three-Grain Salad - Hay Day Recipe By :Hay Day Country Market Cookbook, by Kim Rizk Serving Size : 10 Preparation Time :2:00 Categories : Citrus Grains Salads & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water coarse salt 1 cup wheat berries -- rinsed well 1 cup pearl barley rinsed well -- see tip 1 cup millet, uncooked -- see pantry note 2 large lemons -- zested and juiced 1 orange -- zested 6 scallions -- trimmed white and light green parts -- chopped 1/2 cup chopped fresh parsley -- preferably Italian flatleaf parsley 1/3 cup chopped fresh mint leaves 1/3 cup dried currants 3 tablespoons extra virgin olive oil -- may be doubled freshly ground black pepper Preparation: cook: 1 hr; chill 1 hr. 1. Bring the water to a boil in a large saucepan. Add 1 teaspoon salt and the wheat berries. Reduce the heat, cover, and simmer for 30 minutes. Add the barley, and cook for another 20 minutes. 2. Meanwhile, toast the millet in a large dry skillet over medium-high heat, stirring and shaking the skillet until you hear the grains " pop " and see them turn a shade darker, about 5 minutes. 3. After the barley has cooked for 20 minutes, add the millet to the pot with the barley and wheat berries, and cook until all the grains are tender and the water has been completely absorbed, about 10 to 15 minutes. (Drain excess water if any should remain.) 4. Transfer the cooked grains to a large bowl. Add the lemon zest, orange zest, scallions, parsley, mint, and currants to the grains. Toss well. 5. Whisk the lemon juice and oil together in a small bowl. Season to taste with salt and pepper and pour over the salad. toss and chill for at least 1 hour before serving. (The original recipe calls for 8 tablespoons of oil to 3 tbs fresh lemon juice or juice from 1 lemon.) EACH 1/2 to 2/3- cup (approx): 221 cals, 20% from fat, (5g total fat), 42g carbs, (7g fiber), 6g protein. Analysis estimated by MasterCook. SERVING IDEAS: *Hollow out ripe tomatoes and fill. -- ZESTING TIP: Peel the lemon and orange zest with a hand-held zester; or use a vegetable peeler and then cut the strips of zest into thin slivers. -- RINSING GRAINS TIP: Unless the package specifically forbids it, all grains (including rice but excluding arborio rice) should be rinsed well before cooking. Grown in fields like any other vegetables, they may contain earth or even tiny pebbles: inspect the grains. -- PANTRY : MILLET has a delicate flavor. It readily absorbs seasonings and adds texture to soup, salads and pilafs. " The late Bert Greene, our most trusted authority on the subject of grains, taught us the technique of toasting the grain in a dry skillet before cooking it, to bring out the best flavor. " To buy, look for millet in speciality and health-food markets. A small, perferectly round bead, millet should be bright gold and have very little aroma. It has a relatively long shelf life, so when you find it, don't hesitate to purchase a little extra; you can store it in an airtight jar in a cool dry place for several months. -- ABOUT THAT BIRDSEED -- Millet for the birdfeeder is unhulled and unfit for human consumption. Don't even think of using it. ---The " Hay Day " country market opened it's doors in 1978 as a farm stand in Westport, CT. It grew into a market that offers fruits and vegetables, as well as breads, cheeses, and prepared foods. Today there are more than a dozen Hay Day locations across the East Coast. Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen. The HAY DAY COUNTRY MARKET COOKBOOK was published (ppr) by Workman Publishing, New York (1998) ISBN 0-7611-0025-3 ---email from kitpath 3/99 to ELF, RC, MC - - - - - - - - - - - - - - - - - - - Per serving: 146 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : " We sell tons of this in the summer; if you like the lemon and mint flavors of a good tabbouleh, you'll like this, too. Light and refreshing, it's a great introduction to some of the new and nourishing grains we're all supposed to be eating. " -Kim Nutr. Assoc. : 0 0 1595 0 0 0 0 0 0 0 0 0 4152 0 0 0 * Exported from MasterCook * Mushroom Millet Bake Recipe By :the California Culinary Academy Serving Size : 4 Preparation Time :0:45 Categories : Low Calorie Low Cholesterol Low Fat Low Sodium Side Dishes Vegetarian Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- safflower oil -- for coating pan 1/2 cup minced green onion 1 teaspoon butter or safflower oil 1/3 cup dry sherry 1 cup thinly sliced mushrooms 1/4 cup minced celery 1 teaspoon minced garlic 2 cups cooked millet 3 tablespoons grated lowfat cheddar cheese 1. Preheat oven to 350 degrees F. Lightly oil an 8-inch-square baking pan or casserole dish. 2. In a large skillet over medium-high heat, saute green onion in butter and sherry for 5 minutes. Add mushrooms, celery, and garlic, cover, and cook for 10 minutes. 3. Add millet and cook, stirring frequently, to heat through (about 5 more minutes). Remove from heat and stir in cheese. Spoon into baking pan. Bake until lightly browned (about 15 minutes). Serve hot. - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 31g Carbohydrate; 1mg Cholesterol; 46mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Millet is a nutritious grain that grows in northern climates. It has a pearly white color and a nutty flavor similar to some pastas. In this simple recipe it is combined with mushrooms sauteed in a sherry sauce and freshly grated low-fat cheese, then baked until lightly browned. Nutr. Assoc. : 0 2665 1300 0 4204 2656 3505 0 4043 * Exported from MasterCook * Artichokes Stuffed With Millet And June Peas Recipe By :Vegetarian Times, June 1998, page 38 Serving Size : 12 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 whole fresh artichokes 3 lemons -- halved Salt to taste 1 1/2 cups whole hulled millet 1 1/2 cups shelled fresh peas 8 finely shredded lemon verbena leaves -- (optional) 1/4 cup extra-virgin olive oil Edible flowers for garnish -- (optional) 12 SERVINGS DAIRY-FREE Cooked artichokes can be stored in their liquid in the refrigerator for up to 1 week. Filled artichokes should be served within a few hours. Cut off stems and rough outer leaves of artichokes. Place artichokes and lemon halves in a pot with salted water to cover. Cover with a clean kitchen towel (the towel holds the artichokes down, so they will cook evenly) and bring to a boil over high heat. Reduce heat to medium and cook until artichokes are tender in center when pierced with a knife, about 20 minutes. Remove artichokes from water and let cool. Spread center leaves and scrape out the chokes. Heat small skillet over medium heat. Add millet and cook, stirring constantly, until light brown and fragrant. Put toasted millet into a large pot. Add 2 3/4 cups water and salt to taste. Bring to a boil. Cover, reduce heat to low, and simmer 30 minutes. Have some boiling water ready. Add 1/4 cup boiling water to millet with the peas and lemon verbena if using. Stir quickly with fork, cover again and cook over low heat for 10 minutes. Remove pot from heat and let stand, covered, 15 minutes. Add olive oil and mix gently. When ready to serve, drain artichokes upside down for a few minutes, then stuff with filling. Arrange on a serving platter and garnish with edible flowers if desired. PER SERVING: 211 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 35G CARB.; 0 CHOL.; 116MG SOD.; 10G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 43 Calories (kcal); 5g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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