From: Christine_Code@mindlink.bc.ca (Christine Code)
Newsgroups: rec.food.veg
Subject: Millet Florentine recipe
Date: 1 Sep 92 22:48:38 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world


> Hot on the heels of my request for buck-wheat recipes, I would also like
> some millet recipes if anyone knows of some. (Odd the things we have in
> our cupboard :-) ...)
> 
> Thanks,
> 
> Drew.
> (Drew Corrigan)


So you want millet recipes!  Did you see the recipe that Daniel Poirier posted
on August 24th for Tomato Millet? (Well, that's what I called it just so I'd
know what it was.  He says it's called "le bonheur de vegetarisme" which means
roughly "Vegetarianism-induced happiness."  Wow.)  If you didn't see that one,
you might ask Daniel (poirier@bnr.ca) if he'll send you a copy.  Or I could
upload the recipe for you.

At any rate, here's another millet recipe.  This one is from _The Big Carrot
Vegetarian Cookbook_ by Anne Lukin.   The author describes this recipe as  "An
elegant casserole of golden millet topped with a spinach-mushroom saute and
toasted almonds."   I made this once and liked it, although we thought it
tasted much better the day after it was made.  Enjoy!

*******************
 Millet Florentine
*******************

3 cups water
1 tsp salt (optional)
1 1/2 cups raw millet

1 cup peeled and grated carrot
4 cloves minced garlic
1/2 Tbsp dried marjoram
1 1/2 cubes tofu, pressed and drained

2 Tbsp sunflower oil
1 1/2 cups diced onions
2 cups sliced mushrooms

10 oz bag of fresh spinach
1/2 cup slivered or sliced almonds
1/2 cup red bell pepper, finely diced
1/2 Tbsp ground nutmeg
Salt and pepper to taste
3 Tbsp lemon juice
2-3 Tbsp arrowroot powder

Preheat oven to 350 degrees F.  Bring (salted) water to a boil in a 2-quart
pot.  Rinse the millet well, drain and add to boiling water.  Reduce heat and
simmer uncovered for 20 to 30 minutes, stirring often, until millet is dry and
tender.  Remove from heat and place in a mixing bowl.

Add the carrots, garlic and marjoram to the millet.  Crumble the tofu, then add
to the millet, stirring well until thoroughly mixed.  Place in an oiled 9 x 13
inch casserole pan, and pat level with a rubber spatula.  Bake uncovered for 20
minutes.  Remove and set aside.

In a skillet, heat the oil over medium heat and saute the onions for 5 minutes.
Add mushrooms, and continue to saute for 5 more minutes.

Add the chopped spinach, almonds, red pepper and seasonings to the skillet
along with the lemon juice.   Reduce heat to low and simmer for 4 to 5 minutes,
stirring often.  Sprinkle on arrowroot, stirring and simmering until liquid
from cooking is absorbed. Remove from heat.  Spread evenly over baked millet to
form top layer of casserole. Sprinkle with almonds and return to oven for 10
minutes, until nuts are toasted.  Serve hot.  Makes 8 servings.

BTW, you can also add millet when you're making bread.  My favourite bread
recipe has about 1\4 cup of millet in it.


--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================