eBread Newsletter January 19, 2009

"Discover Millet"

At our recent Christmas Class some really good friends shared an article with me from the magazine, Mother Earth News, about the many health benefits of millet. Because of rice and wheat's dominance in the grain world, millet goes virtually unnoticed. It is a staple grain in other countries such as India, and the infamous Hunza tribe, known for their long lives and good health. In America, however, millet is used predominately for birdseed. Millet is a highly nutritious grain with 15% protein, yet very easy to digest, making it an excellent food for babies, the elderly or anyone with compromised digestion. It is most known in the nutrition realm for its alkalizing effect on the body as well as its complete spectrum of the B vitamins. It is high in minerals, many other vitamins, and amino acids, especially tryptophan, which helps regulate appetite, sleep, and mood. Millet is wonderful cooked whole and served like rice or as a hot breakfast cereal. It may also be ground and substituted for part of the flour in baked goods. Experiment with millet, it is a deliciously versatile non-gluten grain! I hope you enjoy these savory parmesan muffins as much as I did!! Great with a bowl of hot soup - YUM!

Parmesan Parsley Millet Muffins - Taken from Mother Earth News

Sweet muffins are nice most of time, but a savory muffin like this is a great change of pace. These are wonderful with a bowl of soup or equally as good with scrambled eggs for breakfast!

1/3 cup millet, to make 1 cup cooked
1 cup water
1 � cups white wheat flour
� cup millet flour
� tsp salt
1 tsp baking soda
� tsp baking powder
� cup honey
2 large eggs, separate out yolks
1 cup buttermilk
� cup extra virgin olive oil
� cup shredded Parmesan or other hard, aged cheese
� cup fresh parsley, chopped

In a small pot bring the water to a boil. Meanwhile, dry toast the millet in a small skillet, holding the pan over medium high heat and swirling the grain until it crackles and smells toasty, just a few minutes. Stir the toasted millet into the boiling water. Return water to a boil and lower the heat to lowest setting, cover tightly and simmer for 25 minutes (or pressure cook for 12-15 minutes) . Remove from heat and let stand for 10 minutes, then uncover, fluff with a fork, and let cool.
Preheat oven to 375 degrees. Lightly grease a 12 cup muffin pan or a 24 cup mini muffin pan, or line with muffin papers.
In a large bowl, stir together the flours, salt, baking soda and baking powder. In a small bowl, whisk the honey, egg yolks, buttermilk and olive oil. In separate clean bowl whip the egg whites to firm peaks. Stir the buttermilk mixture into the dry ingredients, then stir in the cooked grain, cheese and parsley. Fold in the egg whites. Scoop the batter into the prepared muffin cups and bake for 25 - 30 minutes for regular muffins or 12-15 minutes for mini muffins, or until a toothpick inserted into the center comes out clean. Makes 12 muffins or 24 mini muffins.

ENJOY!!!!!

Basic Cooked Millet

1 cup dry uncooked millet
2 � cups of water
� tsp salt
� tsp butter or oil

Heat a heavy saucepan over medium heat. Add the millet and stir to toast slightly (a few minutes). Do not let the grain burn. If it threatens to burn immediately transfer to a bowl to let it cool a bit. Add the water to the toasted millet and stir in the salt and butter/oil. Cover and simmer over low heat until most or all of the water has been absorbed, usually 13-18 minutes. Turn off the heat and let stand for 10 minutes or until ready to serve. If the millet seems dry add a few tablespoons of hot water and cover to steam for a few more minutes, off the heat. Fluff with a fork before serving. If not serving immediately, stir in a little more butter or oil to help retain moisture and separation of grains. Keep it covered to prevent from drying out.

For a complete guide to cooking millet and other whole grains refer to
Whole Grains Everyday, Everyway by Lorna Sass item #03388 - $24.95