Millet (with recipe)

 

            Millet is probably one of our most ancient grains and has been used in India, Africa, and the Middle East since prehistoric times. Its name derives from the Latin mille (a thousand), referring to the prolificacy of the millet seed. This grain grows easily in a wide range of soils and climates, and a large variety of species fall under its name – ranging from sorghum to the small pearl-like grains that we know and eat as “common” millet.

            Millet is a particularly nutritious grain, containing good amounts of iron, magnesium, potassium, and some protein. It can be used as a breakfast cereal, a rice substitute, or ground coarsely (a blender will do) and added to wheat flour for deliciously different loaves of bread.

            Although millet is most commonly seen in the United States as an ingredient in birdseed mixtures, it deserves a place on your table as well.

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MILLET PARMIGIANO

1 cup millet

2 cups boiling water (or broth)

2 tablespoons butter

1 teaspoon salt

3 tablespoons grated Parmesan cheese

1.   Toast millet in pot until it gives off a delectable nutty aroma, stirring to prevent burning. Add boiling water or broth, butter, and salt. Simmer in a covered pot for about 40 minutes or until water is absorbed and millet is soft. When done, fluff with a fork and sprinkle grated cheese on top.

2.      Serves four.

Buckwheat (with recipe)

            A hardy grasslike herb, buckwheat produces a three-cornered seed, known as kasha or buckwheat groats, that is used in much the same manner as grain.  High in potassium and phosphorus, buckwheat contains all eight essential amino acids and is particularly high in lysine. Buckwheat is a staple in Russia and in Brittany, but it is not so commonly used in the United States. That is unfortunate, for buckwheat is one of the few commercially grown products that are not routinely doused with insecticides – for its extreme hardiness makes it almost blight-free. Buckwheat is grown extensively for honey making; dark and flavorful, it yields one of the most nutritious of honeys.

            Buckwheat groats are generally available roasted or raw. If you enjoy a really fresh-roasted flavor, buy the raw groats and roast them yourself; just put them in a heavy frying pan over medium heat and stir until browned on all sides. Kasha (as roasted buckwheat groats are more usually called) can be served as a warming breakfast cereal, with honey and cream added. It can also be used as stuffing for game or fowl, or served as a rice substitute. If you find the pungent musty flavor of kasha a little strange at first, try mixing it with rice.

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KASHA WITH RICE

4 cups water

1½ teaspoons salt

1 cup brown rice

1 egg

1 cup kasha (roasted)

1 tablespoon butter

·        Bring salted water to boil. Meanwhile wash brown rice in a sieve and drain it. When water reaches rolling boil, sprinkle rice in slowly enough so that the water does not stop boiling. Cover tightly.

·        Beat egg and mix with kasha until all grains are coated. In a hot heavy frying pan stir this mixture briskly until each grain of kasha is dry and separate. When rice has been cooking for 15 minutes, add the kasha to it and cover. Cook for 30 minutes more, until liquid is absorbed and kasha and rice are tender. Add butter.

·        Serve as a side dish with fresh steamed vegetables or fish.

·        Serves four.