Best Spicy Millet Recipes

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BRYANT TERRY'S MILLET CAKES WITH SMOKY-SPICY GREEN SAUCE



Bryant Terry's Millet Cakes With Smoky-Spicy Green Sauce image

Bryant Terry is the chef in residence at the Museum of the African Diaspora in San Francisco, where he creates events that celebrate the African-American intersection of food and culture. With millet, lentils and potatoes, these vegan cakes are a nod to '70s-style macrobiotic dishes - but upgraded with a smoky, garlicky sauce built from roasted green peppers. They are also good on their own if you don't have time to make the sauce, and are delicious topped with an egg as a non-vegan alternative.

Provided by Kim Severson

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 23

1 dried Medjool date, pitted
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh ginger
2 large garlic cloves, minced
Fine sea salt
4 green bell peppers, roasted, peeled and seeded (see note)
1 large jalapeño, roasted, peeled and seeded (see note)
1/4 cup minced cilantro
1 teaspoon bourbon
Freshly ground white pepper
2 tablespoons powdered flax seeds
1 medium russet potato, scrubbed
1/2 cup millet, rinsed
Fine sea salt
1/2 cup red lentils, sorted and rinsed
2 tablespoons peanut or safflower oil, more for frying
3/4 cup finely chopped yellow onion
2 large garlic cloves, minced
1 3/4 teaspoons berbere spice blend (available at spice shops, online, and at large markets like Whole Foods)
2 tablespoons millet flour
1 1/2 cups panko (Japanese bread crumbs), drizzled with 1 tablespoon peanut or safflower oil and toasted in a hot pan until golden
2 cups roasted red peppers, sliced, for garnish (optional; see Note for roasting instructions)
1/2 medium head red leaf lettuce (about 1/4 pound), sliced into thin chiffonade, for garnish

Steps:

  • Make the sauce: Put the date in a small saucepan, add water to cover and bring to a boil. Remove from heat and set aside. When date is completely softened, drain off water.
  • In a medium skillet over medium heat, combine oil, ginger, garlic and 1/2 teaspoon of salt and cook, stirring, until the garlic starts to smell fragrant, about 2 minutes. Transfer the contents of the pan to a blender. Add the roasted peppers, cilantro, bourbon, and the softened date and purée until smooth. Taste and adjust the seasonings with salt and pepper. Set aside until ready to serve.
  • Make the cakes: Combine flax powder and 6 tablespoons water in a small bowl. Mix well with a fork. Cover and refrigerate to let thicken.
  • Heat the oven to 400 degrees. With a fork, pierce the potato all over then wrap in foil. Bake until tender, 50 to 60 minutes. Set aside to cool. When the potato is cool enough to handle, peel it, transfer to a bowl, and mash until smooth. Set aside 1/2 cup of the mashed potato for this dish and use the rest for something else.
  • In a small saucepan over medium heat, toast the millet, gently shaking the pan to ensure even cooking, until the millet smells fragrant, 3 to 5 minutes. Add 1 cup of water and 1/2 teaspoon of salt and raise the heat to high until the water boils. Immediately turn down the heat to low, cover, and cook until the water has evaporated, 18 to 20 minutes. Remove from heat, cover and set aside.
  • Meanwhile, in a small saucepan, combine lentils with 1 1/2 cups water over high heat. Bring to a boil, reduce the heat to low, skim off any foam, and simmer, covered, until just tender, 5 to 7 minutes. The lentils should be soft but not falling apart. Remove the lid, drain off any excess liquid, and stir in a generous pinch of salt. Set aside to cool.
  • In a medium skillet, heat 2 tablespoons of peanut oil over medium-high heat and until the surface shimmers. Add onions and sauté, stirring often, until soft and just beginning to brown, about 5 minutes. Add garlic and sauté until it starts to smell fragrant, 1 to 2 minutes. Add berbere spice blend and 1/2 teaspoon salt and cook, stirring, until combined about 1 minute. Transfer onion mixture to a medium bowl. Mix in the 1/2 cup of reserved potato, millet and lentils, plus millet flour and the reserved flax seed mixture until thoroughly combined. Season with salt to taste.
  • Using your hands, form the mixture into 12 cakes, using about 1/4 cup of mixture per cake and placing the finished cakes on parchment paper. Transfer to a container with a lid, using parchment paper to separate the layers. Refrigerate, covered, at least 2 hours or up to 2 days to firm up.
  • When ready to cook, heat oven to 200 degrees Fahrenheit and gently reheat the sauce. Spread the toasted panko in a shallow dish and combine with 1 teaspoon salt. Gently dredge each cake in the salted panko, coating both sides and shaking off any excess crumbs. After coating, transfer each cake to a parchment-paper-lined baking sheet.
  • In a large cast-iron skillet or heavy nonstick pan over medium-high heat, heat 3 tablespoons peanut oil over medium-high heat until shimmering. Add enough cakes to fit in the pan without overcrowding. Cook until golden, about 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain, then to the lined baking sheet. Place the cakes in the oven to keep warm. Wipe out the skillet and repeat with remaining cakes.
  • To serve, spread a generous 1/4 cup of warm sauce on the bottom of 4 serving plates. Place 3 cakes on each plate. Garnish with a handful of lettuce and roasted red peppers.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 46 grams, Carbohydrate 62 grams, Fat 53 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 754 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY TOMATO MILLET



Spicy Tomato Millet image

This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides!

Provided by Elise and family

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
2 garlic cloves, chopped fine
2 tablespoons olive oil
1 cup millet, organic
1 1/2 tablespoons jalapeno peppers, chopped (or less)
2 cups water
2 tablespoons tomato paste, organic
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried anise
salt and pepper, to taste

Steps:

  • 1. Fry onion and garlic in oil, on medium heat, until tender.
  • 2. Add jalapeno and millet. Cook, stirring often, for three minutes.
  • 3. Stir tomato paste into two cups water.
  • 4. Turn heat up to high. Add water-tomato mixture. Add marjoram, thyme, and anise. Add salt and pepper. Stir.
  • 5. Bring to a boil, turn down heat to medium-low, adn cook, covered, for 20 minutes.
  • 6. Turn off heat and let stand 5 minutes, or serve right away (with ginger-roasted vegetables beside). Enjoy!

SPICY MILLET



SPICY MILLET image

Categories     Side     Bake     Vegetarian

Yield 6 - 8

Number Of Ingredients 16

5 1/4 cups water
1 1/3 cups millet
3/4 tsp dill seed
3/4 tsp dill weed
1/4 tsp. Celery seed
1 tsp tiny red peppers
3/4 tsp onion powder
3/4 tsp garlic powder
3/4 tsp onion or celery salt
1/4 tsp turmeric
1/4 tsp poultry seasoning or sage
2 tbs lecithin granules
2 tbs nutritional yeast flakes*
1/4 teaspoon cayenne
2 tbs mock "chicken" boullion
This ingredient is a non-active yeast (not baking or brewers yeast). It has a lot of minerals and is also high in vitamin B12. The preferred variety is grown on molasses. It can be found in health food or whole food stores.

Steps:

  • Pour into a greased casserole and bake at 350º for 1 hour.

SPICY MILLET BREAD



Spicy Millet Bread image

Make and share this Spicy Millet Bread recipe from Food.com.

Provided by Abe ray

Categories     Breads

Time 2h

Yield 1 loaf, 13 serving(s)

Number Of Ingredients 12

1/2 cup millet
5 1/2 cups strong unbleached plain flour
2 teaspoons salt
1 teaspoon sugar
1 1/2 teaspoons chili flakes (optional)
1/4 ounce yeast
2 tablespoons unsalted butter
1 onion, roughly chopped
1 tablespoon cumin seed
1 teaspoon ground turmeric
1 cup warm water
1 egg, lightly beaten

Steps:

  • bring 1 cup water to the boil add the millet cover & simmer gently for 20 minutes until the grains are soft & the water is absorbed.remove from the heat & leave to cool until just warm.
  • mix together the flour,salt,sugar,chilli flakes if using & yeast in a large bowl.
  • add water & mix well,turn out the dough onto a floured work surface & knead for 10 minutes.if the dough seems a little dry,knead well until the dough becomes smooth & elastic.
  • place the dough in a oiled bowl & cover with oiled clear film or a dish towel.leave to rise for 1 hour until doubled in bulk.
  • meanwhile,melt the butter in a heavy frying pan, add the onion & fry for 10 minutes until softened stirring occasionally. add the cumin seeds & the turmeric,& fry for 5-8 minutes,stirring constantly until the cumin seed begin to pop,set the pan aside.
  • knock back the dough by pressing down with your knuckles to deflate the dough,then shape into a round. place the onion mixture in the middle of the dough & bring the sides over the filling to make a parcel,then seal well.
  • place the dough on a oiled baking sheet,seem side down,cover with oiled clear film & leave in a warm place for 45 minutes until doubled in bulk.
  • preheat the oven to 220 degrees celcius.
  • bake the bread for 30 minutes until golden.it should sound hollow when tapped underneath.
  • leave to cool on a wire rack.

Nutrition Facts : Calories 251.5, Fat 3.1, SaturatedFat 1.4, Cholesterol 19, Sodium 366.9, Carbohydrate 47.6, Fiber 2.5, Sugar 0.9, Protein 7.2

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