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Leader of Eat to live www.sparkpeople.com/myspark/groups_i
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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush
Yes, I don't have a lot of time for cooking, but I'm a picky eater so I have to find a balance...
Let me know how it comes out!
I used dried, and the measurements are for dried. I usually don't use canned, for me it's not a big deal to cook them but go with canned if it makes it easier for you.
Also, you can get away with just soaking them for 2-3 hours instead of overnight.
Did you use canned beans or dried? Sounds really good BTW.... thanks
First welcome to Spark and the team!
This is a great recipe, easy with basic ingredients. I'm going to give this a try. Thanks for sharing!
A man who wants something will find a way; a man who doesn't will find an excuse.
- Stephen Dolley Jr.
Oh my gosh, I just joined this forum (and SP) and actually see a post about millet. Thank you for letting me know I am not alone .
I made this dish yesterday, and I have to say it was amazing. If you search for millet pie on the web you'll see this one recipe coming up on different sites. I used it as a starting point and adapted.
Here it is, and if anyone else has an interesting millet recipe please send along!
Turmeric's Millet Pie
c=cup; t=teaspoon; T=tablespoon
* 3/4c millet
* 3/4c beans (used pinto)
* 1 ¼ c chopped onion
* 2 cloves crushed garlic
* 1 veg bouillon cube
* 1 T olive oil (in addition to oil for sautéing) (I think I actually forgot to add the 1T of olive oil, had planned to, so let's call this optional)
* 1 zucchini
* salt, pepper, chili powder to taste
1. Soak millet and beans overnight.
2. Partially cook millet and beans (I boiled them, together, about 20-30 minutes).
3. Sauté onion and garlic in olive oil.
4. Dissolve bouillon and throw in with onion and garlic.
5. Grate zucchini and add to the onion and garlic, then add this to the millet an beans, along with the salt, pepper and chili powder.
6. Mix all ingredients well and pour into lightly oiled pie pan (I used glass Pyrex pie dish).
7. Bake at 375 degrees for 30 minutes, then 350 for another 30 minutes.
8. Let sit at least 30 minutes
I might bake another 10 minutes next time just to get a bit more of the liquid out, but it did firm up after I refrigerated it for a day, and was very yummy indeed.