VeggieBoards banner

1 - 4 of 4 Posts

·
Registered
Joined
·
0 Posts
Discussion Starter · #1 ·
I want to start using bulgur/barley/millet, all those fun-filled grains. I have LOTS of questions though! What are the best ways to prepare them? Are they high in fat? Carbs? What do they taste like? I like an adventure!<br><br><br><br>
nicole<br><br><a href="mailto:[email protected]">[email protected]</a>
 

·
Registered
Joined
·
4,211 Posts
I'm interested in grains as well, particularly millet. If anyone knows any cool recipes for them, or ways to cook them post them up.
 

·
Registered
Joined
·
330 Posts
Here's one. Try this. Please note, measurements are metric.<br><br>
I cup = 250 mls<br><br>
1 tsp = 5 ml<br><br>
1tbls = 4 tsp<br><br>
Enjoy!<br><br><br><br>
Millet and Vegetable Casserole<br><br><br><br>
1 tablespoon olive oil<br><br>
1 medium onion, finely chopped<br><br>
4 cloves garlic, minced<br><br>
1 stick celery, sliced<br><br>
1 medium capsicum, cut in strips<br><br>
2 carrots, thinly sliced<br><br>
2 small zucchini, cut in half and sliced thinly<br><br>
2 tomatoes, peeled and chopped<br><br>
1 cup millet<br><br>
2 cups boiling vegetable broth<br><br>
2 teaspoon fresh ginger, minced<br><br>
1½ teaspoon curry powder<br><br>
1½ teaspoon salt to taste<br><br>
½ teaspoon black pepper<br><br><br><br>
Heat oil in a large frying pan. Add onion, garlic, celery, capsicum, carrots, zucchini, tomatoes and ginger. Saute vegetables for 5 minutes, stirring often. Meanwhile, wash the millet thoroughly, changing water often and let drain for 10 minutes. In a dry pan over medium heat, toast the millet lightly, stirring constantly. To the vegetables, add millet, broth, curry, salt and pepper. Mix well. Cover pan and simmer for 10-15 minutes til liquid is absorbed.
 

·
Registered
Joined
·
330 Posts
Here's another. These are all I have. I'd love to try some more, so get posting people!<br><br><br><br>
Lentil and Bulgar Pilaf<br><br><br><br>
250 g lentils, washed<br><br>
5½ cups vegetable stock<br><br>
4 cloves garlic, minced<br><br>
1 Bay leaf<br><br>
1 teaspoon ground cumin<br><br>
1 cup Bulgar<br><br>
¼ teaspoon cayenne<br><br>
1½ teaspoon black pepper<br><br>
2 cups onions, thinly sliced<br><br>
1 tablespoon olive oil<br><br>
2 tablespoon fresh parsley, chopped<br><br><br><br>
Soak lentils in stock for 1 hr in large casserole. Add garlic, bay leaf and cumin and bring to boil. Cook for 20-30 mins. til lentils are just tender. Add Bulgar, cayenne, salt and pepper, stir and cover pan. Remove from heat and let stand for 30 minutes til Bulgar has absorbed liquid and becomes tender. Meanwhile, saute onions in pan with oil over low heat til lightly brown. Serve with onions and parsley on top.<br><br>
For extra flavour and colour add some vegetables such as corn and peas.
 
1 - 4 of 4 Posts
Top