Stir-Fry with Amaranth, Quinoa, or Millet

2 cups cooked amaranth or quinoa or millet

2 tablespoons oil

1 chopped onion

1 sliced carrot

1 sliced celery stalk

(add or substitute other vegetables as the season provides)

1 cup sliced mushrooms (shiitakes are very nice)

3 cloves garlic, chopped

1/2 inch fresh ginger root or 1/2 teaspoon powdered ginger

1/2 cup almonds, chopped

1/4 cup sunflower seeds

pinch hot chili flakes if you like spicy pinch sugar

2 tablespoon soy sauce

dash of rice vinegar

Sauté vegetables, garlic, ginger, almonds and seeds in the oil until vegetables are tender crisp. Mix and add soy sauce, seasonings; then stir in amaranth or quinoa. Mix well until everything is warmed through. Meanwhile, in a separate pan, saute the sliced mushrooms in oil; add a little salt. Toss those in at the end. Serves 4.

Original recipe submitted by our very own Eleanor.

Seasonal Millet & Squash Bake

1/4 cup olive oil

3/4 cup millet

1 medium size butternut, kabota, or other winter squash or pumpkin, seeded, peeled, and cut into 1-inch lumps.

1 cup fresh cranberries

Salt and pepper

Minced sage leaves, 1 tablespoon fresh or 1 teaspoon dried

2 tablespoons maple syrup or honey

3/4 cup warmed up vegetable stock + 1/2 up cream (or 1 1/4 cup stock)

1/4 cup pumpkin seeds, chopped hazelnuts, or sunflower seeds

 

Heat the oven to 375º. Grease a medium size baking dish or casserole.

 

In a small skillet, heat 2 tablespoons of oil on medium-high, add the millet, and stir-cook till fragrant and golden (don’t cook too much). Spread on the bottom of the casserole.

 

Layer the squash lumps and cranberries on top of the millet. Sprinkle salt, pepper, sage; drizzle with syrup. Pour the warm stock and cream over all of it. Cover tightly with foil and bake 45 minutes.

 

Uncover and turn the oven up to 400º. If the food looks dry, add a little stock or water to finish cooking the millet. Sprinkle the seeds or nuts on top and put the pan back in the oven. Bake another ten minutes or so until the millet is cooked through, the food bubbles, and the top is browned. Drizzle with the rest of the olive oil if you like, and serve.

Adapted from Mark Bittman on 101cookbooks.com

Ricotta Millet Pudding with Warm Raspberry Compote

MILLET

1 cup water

1/2 cup millet

2/3 cup milk (I prefer whole)

1/2 teaspoon vanilla

 

Bring millet and water to a boil in a saucepan, reduce to simmer, cook till done, about 20 minutes.  Mix milk, vanilla, and salt together and stir into millet. Cover and simmer about another 15 minutes until liquid is absorbed. (Times may be less, so watch the pot!) Remove from the burner and let rest 5 minutes. Take the lid off and cool for an hour.

 

PUDDING

1 1/2 cups ricotta cheese

1/4 cup honey

1 tablespoon lemon zest, finely grated

1 cup whipping cream

1/4 cup sugar

 

In a large bowl, combine ricotta, honey, lemon zest, and juice and beat with a wooden spoon till everything’s well mixed. Using a fork, break up the millet and incorporate it into the ricotta.

 

Whip the cream, gradually adding the sugar until it’s firm. Fold the whipped cream, a third at a time, into the millet/ricotta mixture, using a rubber spatula. Spoon the mixture into 6 to 8 serving bowls. Cover with plastic wrap and chill 2 hours or overnight.

 

RASPBERRY COMPOTE

2 1/2 cups frozen raspberries or fresh

1/4 cup honey

 

When it’s time for dessert, put the berries and honey in a saucepan over medium low heat. Cook, stirring gently so as not to mash berries, until just warmed through.

 

SERVE

Spoon compote over chilled pudding and serve at once.

Adapted from Maria Speck, Ancient Grains for Modern Meals