by Arrowhead Mills Grains
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WHOLE MILLET is a good source of iron. The little seeds cook up quickly and add flavor and texture to breads. It's often eaten like rice and was the staple of China before rice became predominant! You can also create delicious puddings, pilafs and stuffings. Good source of iron.Kosher Circle K - PareveBASIC MILLET1 cup Arrowhead Mills Whole Millet2 cups boiling water2 tsp melted butter or Hain Safflower Oil (optional)In heavy skillet heat 1 tsp of oil, add the millet and toast gently until the grain is tan. Bring the water to a boil in saucepan, add remaining oil and grain. Stir; cover and simmer gently for 25 to 30 minutes to desired texture or until all of the water is absorbed. Makes 4 servings.COCONUT MILLET PUDDING3/4 cup Arrowhead Mills Whole Millet3 cups milk or milk substitute1/2 cup honey1 cup coconut flakes1 tsp Hain Sea Salt (optional)1 tsp vanilla extractwhipping cream and fruit jam or preserves to tasteIn large saucepan heat milk slowly until scalded. Add millet, honey, coconut, sea salt, and vanilla. Pour into an oiled oven casserole dish. Bake at 350 F for 1 to 1 1/2 hours until the millet is tender. Serve hot or chilled with whipping cream and preserves. Note: Should the pudding be too dry, more milk may be added as required. Makes approximately 5 cups - Serves 6.MILLET FRUIT BALLS1 cup cooked Arrowhead Mills Whole Millet1/2 cup chopped pecans1/2 cup chopped almonds1/2 cup raisins1/2 cup dried apricots1/2 cup chopped dried apples1 tbsp frozen orange juice
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