Best Millet Bowl With Black Beans And Vegetables Recipes

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MILLET "BURRITO" BOWL



Millet

When I was pregnant with my son, John Jr., all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).

Provided by Daphne Oz

Categories     HarperCollins     Healthy     Quick and Healthy     Grains     Radish     Arugula     Salad     Cumin     Bean     Vegetarian     Wheat/Gluten-Free     Lime Juice     Dinner     Lunch

Yield Serves 8

Number Of Ingredients 14

Kosher salt
1 1/2 cups millet
4 tablespoons extra-virgin olive oil
2 teaspoons whole cumin seeds
1/4 cup fresh lime juice (3 to 4 limes), plus 1 lime cut into wedges for serving
3/4 teaspoon ground coriander
Freshly cracked black pepper
1 (15-ounce) can pinto or black beans, drained and rinsed
4 radishes, halved and thinly sliced
4 scallions, finely chopped
4 cups baby arugula or torn arugula
3/4 cup crumbled Cotija, feta, or goat cheese
1/4 cup roasted and salted pumpkin seeds (pepitas)
Salsa and sour cream for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the millet and cook until the millet is tender, about 20 minutes. Drain and rinse under cool water, shaking out as much water as possible. Transfer the millet to a large bowl and toss with 1 tablespoon of the olive oil.
  • Add the cumin seeds to a small dry skillet set over medium heat. Toast 3 to 5 minutes, shaking the pan regularly, until you smell a nutty aroma and hear some gratifying crackling and popping. Remove from skillet quickly to avoid burning. Transfer to a spice grinder or mortar and pestle to gently crush, or tip out onto a cutting board and use a heavy-bottomed pot to do the same.
  • In a small bowl, combine the cumin, lime juice, coriander, 1 teaspoon salt, and pepper to taste. Whisk in the remaining 3 tablespoons olive oil.
  • Add the pinto beans, radishes, scallions, and arugula to the bowl with the millet. Drizzle in the dressing and toss with a fork to combine. Sprinkle with the cheese and pumpkin seeds and serve with a lime wedge, plus salsa and sour cream on the side, if desired.

QUINOA OR MILLET BREAKFAST BOWL



Quinoa or Millet Breakfast Bowl image

Here's a quick, easy, and healthy way to warm up in the morning: Use leftover cooked grains like quinoa or millet as the base for a delicious breakfast. Once they're done simmering in milk (or your favorite alt-milk) with maple syrup, and cinnamon, simply spoon into bowls and top with sweet sliced banana and crunchy cocoa nibs.

Provided by Riley Wofford

Categories     Breakfast & Brunch Recipes

Time 15m

Yield Serves 2

Number Of Ingredients 6

2 cups cooked millet or quinoa
1 cup milk (or alt milk)
Pinch kosher salt
1 to 2 tablespoons pure maple syrup, plus more for serving
Pinch ground cinnamon
Sliced banana and cocoa nibs, for serving

Steps:

  • Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in maple syrup and a generous pinch of ground cinnamon. Top with sliced banana, cocoa nibs, and more maple syrup before serving.

BLACK BEAN AND MILLET SALAD



Black Bean and Millet Salad image

Millet a wonderful grain,that most think of as bird food. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is mildly sweet, nut-like flavor and contains many beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is high in the minerals iron, magnesium, phosphorous, and potassium. So eat your millet! The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.

Provided by Rita1652

Categories     Salad Dressings

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup millet, well rinsed uncooked
2 1/2-3 cups water
2 cups canned low sodium black beans
2 large tomatoes, chopped
1 small red bell pepper, diced
1 medium cucumber, seeds removed and diced
1 medium onion, diced
chopped parsley (optional)
chopped cilantro, to taste (optional)
1/3 cup water
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons fresh garlic, minced
1 teaspoon salt (optional)
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon cumin

Steps:

  • Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
  • In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
  • Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
  • Cover and refrigerate until the salad is well chilled.
  • Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.

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