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Recipes with millet: recipes with millet, from first course to dessert. From the use of millet flour to gluten-free millet recipes, with vegetables, peas and squash.
Among the many cereals that exist, the mile is perhaps one of the most "forgotten”In the Italian gastronomic tradition. The new generations seem, however, to rediscover the benefits of milletthanks to the will of healthy eatingand the spread of vegan, vegetarian and gluten-free recipes.
The recipes with milletin fact, they are also suitable for people with celiac disease or who are forced to follow a gluten-free diet.
Recipes with gluten-free millet
Many associate millet with bird food, yes, those "pellets" that you find in the "animal feed" department. Actually the mile besides being tasty it is a food gluten free and rich in important nutrients that are allies of our health.
Considering its consistency and the presence of starch, millet lends itself very well to many gluten-free recipes. Meatballs, desserts, flans, with vegetables and so on and so forth.
It is a very versatile cereal, you just need to use it a couple of times to appreciate its quality, lightness and taste.
In this article, we will provide you with some tips on how to prepare fantastic recipes with millet gluten-free and tasty.
Recipes with millet and vegetables
According to the famous oncologist Umberto Veronesi, a healthy diet consists of at least 2 portions of vegetables a day. So why not accompany the vegetables with recipes with millet? The texture of the cereal in fact goes very well with seasonal vegetables! Let's find out some simple but tasty recipes together to be able to combine useful with pleasure, taste with health.
Recipes with millet and pumpkin
The ingredients and the preparation of the soup millet and pumpkin with rosemary-scented croutons.
• 300 grams of millet;
• 250 grams of pumpkin;
• 1 small potato;
• two sprigs of rosemary;
• stale wholemeal bread;
• 1 shallot
• Vegetable broth (in which to cook the millet)
• Grated Parmesan to taste
• Salt and Pepper To Taste.
Recipes with millet and pumpkin: method
1. Rinse the millet well and cook it in boiling water as shown on the package; meanwhile, cut the pumpkin into cubes and cook it in a non-stick pan with a drizzle of extra virgin olive oil in which you have browned the finely chopped shallot;
2. In the same pot where you are going to cook the millet, boil the potato which will give creaminess to your dish, once cooked peel it and mash it with a fork and add it to the pumpkin;
3. Once the millet is cooked, add the rosemary, the pumpkin sautéed with the boiled potato and let it cook again in the broth until the consistency you like best. You can leave it more liquid for a kind of soup or creamier by making it cook longer.
4. In the same pan where you have cooked the pumpkin, add a few leaves of rosemary with a drop of extra virgin olive oil and cook the stale bread cut into 1 cm cubes.
5. Serve in bowls and add a few leaves of rosemary, the golden croutons and a sprinkling of Parmesan…. A dish that will warm even the coldest heart!
Please note: to make this dish suitable for celiacs, you can safely omit the croutons or replace them with a glutten-free alternative.
Recipes with hulled millet
Millet and vegetables: excellent strategy for making children eat vegetables
The ingredients and the preparation of the Millet and Pea Meatballs recipe. This recipe, suitable even for the most skeptical, is loved by children and is an excellent trick to make them eat vegetables.
• 150 grams of shelled millet;
• 150 grams of peas (even frozen will be fine);
• an onion;
• a carrot;
• 100 grams of grated Parmesan cheese;
• extra virgin olive oil ;
• Salt and Pepper To Taste.;
• Breadcrumbs to taste
1. Wash the millet well and cook it in boiling water or broth (as reported on the package);
2. Chop the onion and carrot and cook with a tablespoon of extra virgin olive oil and half a cup of water, dry and soften everything. The onion must become transparent;
3. Once the millet is cooked (which must overcook), let it cool and add the cooked vegetables and Parmesan (keep a handful), salt and pepper. Mix vigorously until a sticky consistency is obtained. If it is too "grainy", add a boiled potato, it will help you shape the dough better.
4. Mix the breadcrumbs with the leftover Parmesan. Create compact meatballs and mix them with cheese and breadcrumbs. Once prepared, place them on a baking sheet with a drizzle of oil, trying to season each individual meatball in order to obtain a nice crunchy wafer.
5. cook the meatballs at 200 ° for about 10 minutes. Turn the meatballs after about 5 minutes to obtain a more homogeneous cooking. Baking millet patties in the oven will make your dish lighter and prevent the patties from opening during cooking. Remove from the oven as soon as the breading is golden and enjoy your meal!
Note: it goes without saying that, even in this case, you can use gluten-free breadcrumbs to make the meatballs also suitable for feeding celiac children and adults.
Recipes with millet flour
How to make a plumcake of millet flour and hazelnuts
There millet flour lends itself very well to gluten-free recipes. Here's one recipe with millet healthy suitable for people who cannot eat gluten but appreciated by everyone. If you are interested in gluten-free flours, you can find our dedicated page interesting:Gluten-free flours.
Ingredients to prepare the recipe with millet flour and hazelnuts:
• 270 grams of millet flour;
• 100 grams of hazelnuts;
• 4 whole organic eggs;
• 175 grams of cane sugar;
• 100 grams of seed oil;
• peel of an organic lemon;
• juice of half a lemon;
• a sachet of vanilla yeast for cakes;
• a teaspoon of bicarbonate;
• a pinch of salt
Recipes with millet flour: instructions for making a millet and hazelnut plum cake (glutten free)
1. Separate the yolks from the whites and, with an electric whisk or with a lot of elbow grease, whip the latter until stiff peaks. Keep the egg whites aside and beat the yolks with the sugar until you get a smooth and fluffy mixture. Add the seed oil.
2. Separately mix the millet flour with the previously toasted and chopped hazelnuts, add the baking powder and baking soda.
3. Combine the solid mixture with the liquid one, add the lemon juice and finally the whipped whites. Be careful to mix everything from bottom to top so as not to disassemble the mixture obtained.
4. Pour the mixture into a classic plumcake pan previously greased and floured (or to stay lighter, line it with parchment paper).
5. Bake in a preheated oven at 180 ° for about 35-40 minutes, but keep your eyes peeled for burns and for safety always do the toothpick test. The enveloping scent of hazelnuts will invade the whole house!
Benefits of millet: excellent alternative for celiacs
Why prepare recipes with millet?
Millet is a valid substitute for celiacs and is rich in interesting nutritional properties.
Although mostly composed of carbohydrates, millet provides micronutrients that are good for the skin, hair and nails, to name a few: magnesium, iron, phosphorus and potassium.
A truly precious mix of energy and mineral salts for those who care about their health and don't want to give up on eating well. For every information:millet, nutritional properties.