veg bouillon with millet dumplings

[Guest guest]

do you have millet in the freezer too?

Here's an idea to try...

 

 

 

 

* Exported from MasterCook *

 

Vegetable Bouillon with Millet Dumplings

 

Recipe By :Christian Teubner (Ed)

Serving Size : 4 Preparation Time :0:00

Categories : New Import Specific Course

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE MILLET DUMPLINGS:

3/4 cup millet flour

1 pinch curry powder -- (generous)

salt and freshly ground pepper

10 teaspoons softened butter -- in small curls

10 teaspoons vegetable stock

2 eggs

2 tablespoons flour

FOR THE BOUILLON:

3 1/2 cups vegetable stock

salt and freshly ground white pepper

1/2 cup scallions -- sliced into thin rounds

1 cup carrots -- diced into 1/4-inch pieces

ADDITIONS:

8 1/2 ounces tomatoes -- blanched, skinned, seeded

and cut into 1/4-inch pieces

1 handful watercress -- torn into bite-sized pieces

 

1. To make the dumplings, briefly dry-roast the millet flour in a heavy pan with

the curry powder, salt, and pepper. Add the butter, stirring it into the flour.

Gradually add about 3 tablespoons of the vegetable stock, stirring until the

flour forms a ball. Remove from heat and let the dough cool. Mix the eggs into

the dough one at a time. Knead in the flour and the remaining vegetable stock

and set aside.

 

2. For the bouillon, heat the vegetable stock in a large pot with 1 cup of water

and season with salt and pepper. Add the scallions and carrots, and bring to a

low boil.

 

3. Using two wet teaspoons, shape the millet mixture into approximately 30 small

dumplings. Gently lower these into the bouillon, reduce heat, and simmer for

10-15 minutes.

 

4. Add the tomatoes and watercress to the bouillon for the final 2 minutes of

cooking time. Adjust the seasonings, ladle into bowls, and serve.

[page 94]

 

TIP - MILLET is one of the oldest cultivated grains; and a staple food in many

of the world's countries. Although wheat arid rice have, to a large extent,

usurped its place in Europe, it is currently undergoing a revival as a whole

food due to its rich mineral content. Millet is available as " gold millet "

(whole grains), or as cracked millet, flakes, or flour.

 

COMMENTS from sources: Flour is made from hulled, organic millet. The flour

produces a very light baked goods with a distinctive flavor. Vegans use this for

a base for quick puddings. [http://www.organickingdom.com/fl025.html]

 

Apparently we can grind millet into flour using a coffee grinder.

[http://www.wheatandgrain.com/recipes2.html]

 

Source:

" Soups and One-Pot Meals: 100 best recipes from around the world "

S(Archive):

" PatH (kitpath) on 10-22-2003 "

Copyright:

" 1998 (Viking Studio hardcover) ISBN 0670889229 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 454 Calories; 17g Fat (33.8% calories

from fat); 14g Protein; 62g Carbohydrate; 8g Dietary Fiber; 122mg Cholesterol;

1656mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

3 1/2 Fat.

 

NOTES : GERMANY. A clear soup garnished with fluffy dumplings -- an appetizing

start to a meal. The success of the millet dumplings, and indeed of all similar

soup garnishes, depends to a large extent on the accurate preparation and

careful shaping and cooking of the dumpling mixture. It is advisable to prepare

1 or 2 test dumplings and then simmer them gently for several minutes to make

sure that they keep their shape. If they fail to hold together, add a little

more flour and an egg to the mixture.

 

Nutr. Assoc. : 0 26636 0 2130706543 222 0 0 0 0 0 2130706543 0 0 0 0 0 5474