Millet Cauliflower Mash

My daughter's favorite dinner - steak and mashed potatoes! Except for tonight I made a potato-less mash with millet and cauliflower, a protein-packed whole grain with a complex carb. She LOVED it!!

For all comfort food lovers out there, make this healthy mash!

Ingredients:

• 1 cup millet (washed and soaked overnight if possible)
• 1 medium cauliflower, cut into florets
• 2 1/2 cups water
• 1 tsp salt + more if necessary
• black pepper
• butter (optional)

Method:

1. Put drained millet, cauliflower, water and salt in a pot. Bring to a boil.
2. Cover pot, reduce heat to low, and simmer for 30 minutes or until millet is fluffy and soft and all liquid is absorbed.
3. Remove from heat. Add butter (optional). Let sit for 5 minutes.
4. Mash until creamy with a potato masher or heavy spoon. Add more salt and black pepper to taste. Cover pot again for 5 minutes before serving.

I served mine with a hearty black bean stew on top. Try yours with scallion, garlic, tamari or any favorite oils or herbs of your choice!

Roasted carrots with millet and mint-pistachio dressing

Finally a yummy millet recipe!

If you are like me, looking to broaden your gluten-free whole grain repertoire so you are not eating brown rice and quinoa every day, check out this wonderful summer recipe from Marco Canora's "A Good Food Day".

Ingredients:

• 12 carrots, scrubbed with tops trimmed
• 1/2 cup olive oil, plus 2 Tbsp
• sea salt and freshly ground pepper
• 1 cup millet
• 1 cup fresh mint leaves
• 3 Tbsp unsalted pistachios, plus chopped pistachios for serving
• Grated Parmesan (optional)

Method:

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. Leave carrots whole, or if they are thicker than 1/2 inch, half them lengthwise. On the baking sheet toss them with 2 Tbsp of olive oil, salt and pepper. Roast, shaking the sheet occasionally until the skin looks shriveled and lightly browned, for about an hour.
3. While the carrots are roasting, prepare the millet. Toast it in a dry pot over medium-high heat , stirring often until the grains turn golden brown, for about 4 minutes. Add 2 1/4 cups of water and a pinch of salt to the pot and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes. Take the pot off the heat and let it sit, covered, for 10 minutes.
4. Now prepare the mint-pistachio dressing. In a food processor, combine the mint, pistachios, a pinch of salt and process until the nuts are coarsely ground. Add the remaining 1/2 cup of olive oil and and process until pesto is smooth. Throw in a little Parmesan if you like a more cheesy pesto.
5. On a large platter, toss the roasted carrots with millet and enough dressing to coat everything. Season with salt and pepper to taste. Sprinkle a few chopped pistachios on top.

Beautifully roasted carrots...

The dressing also works really well with quinoa!

Morning Millet Porridge

You can make porridge from any breakfast grain. Lately I have been obsessing with millet porridge. It is more neutral than quinoa and breaks up the monotony of daily oatmeal.

How to cook millet:

1. In a large saucepan, toast 1 cup of millet over medium heat for 4-5 minutes or until they turn into a rich golden brown and become fragrant.
2. Add 2 cups of water and a pinch of salt. Stir. Increase heat to high and bring water to a boil.
3. Reduce heat to low and let it simmer for 15-20 minutes. Remove from heat. Let it sit covered for a few minutes. Fluff and serve.
4. Save leftovers for morning millet porridge.

How to make millet porridge:

1. In a saucepan combine 1 cup of cooked millet, 1 chopped banana, 1 cup of almond milk or water. Bring it to boil and turn the heat to low.
2. Add a pinch of cinnamon. Allow it to simmer for 5-10 minutes. Stir frequently.
3. When done, top with a few slices of apple or pear, a sprinkle of coconut flakes and your favorite chopped nuts and seeds.