Grains, Beans and Things

My sister S. has suggested that many people are unfamiliar with how grains such as millet and quinoa can be used in meals, (nor do they know that you can wear Birkenstocks all year long). So, here's the scoop on millet. I'd like to thank an unknown Internet source for this info.

Before rice and wheat came to dominate the world's table, the grain from a hardy grass, millet, was a staple in the human diet. Even today, the ancient grain sustains a third of the world's population, primarily in the hot, dry parts of Africa and Asia. Millet preceded rice as a staple in China but then virtually disappeared. In most Western countries, millet is sold primarily as birdseed.

However, change is on the horizon. Interest in authentic, traditional African and Indian cooking is raising millet from its humble position as bird food. Millet's mild flavor lends itself as a background for a variety of flavors. Flavor enhancers include curry, chili powder, orange, rosemary, onion, chives, parsley, black pepper, bay leaf, thyme, garlic and ginger. To bring out the grain's nutty flavor, toast it in a dry skillet, stirring constantly, until it gives off a nut like aroma, about three minutes.

Let's start to chirp about millet. (Chirping, it's the new twitter). Here's my sister's recipe for a savoury millet meal....

Roasted Vegetable Millet Pie
Adapted from a recipe from her friend Vicky C.

Millet 'Crust'
2 cups cooked millet
3/4 tsp seasoned salt
1 cup grated cheddar cheese
1/4 cup toasted wheat germ
2 Tablespoons of sesame seeds
Mix all ingredients together well. When cool enough to keep its shape spread the mixture over a buttered deep dish pie pan or 2 quart casserole dish (makes one bottom crust)

*Vegetables for filling
3 tablespoon butter or olive oil
1/2 teaspoon each basil, oregano, thyme

Roast at 350 degrees for 20-25 minutes in baking pan with some olive oil:
• 1 potato diced fine
• 1 red bell pepper, thinly sliced
• 1 carrot sliced in thin circles
• 1 large onion, sliced
• ½ small eggplant, or winter squash, cut in small chunks
• 1 small summer squash or zucchini, sliced
• 1 cup sliced mushrooms

When finished roasting, you should have 4-5 cups mixed vegetables
*Use any variety of vegetables you like. Sweet potatoes or winter squash are really good, if you don’t like eggplant.

1 large tomato chopped
1/2 cup cottage cheese
salt and pepper to taste
optional – grated cheddar or sliced fresh mozzarella cheese for topping

Heat butter in a large skillet. Add the herbs, roasted vegetables, tomato and cottage cheese. Cook on a low heat, stirring occasionally until well combined one or two minutes. Season to taste with salt and pepper. Transfer the vegetable mixture into the millet crust, top with grated cheese or sliced fresh mozzarella. Bake at 350 for 20 minutes.