Mosher Products - Recipes

Basic
¾ cup millet
3 cups water
1 T. olive oil
Salt to taste
Bring to boil. Turn to low, simmer. Cook for 45 minutes with lid on. Serve with butter. (Optional: honey, raw sugar).

Cornbread
1 c. cornmeal
1- ½ c. flour
2 t. Baking powder
¼ t. baking soda
1-1/2 c. Kiefer or Buttermilk
1 lg. egg
1/3 c. olive oil
1 t. salt
¾ c. prepared millet (if cold, mash with fork).
Add all dry ingredients, mix well. Add egg, oil, kiefer and millet. Mix well. Add to hot skillet with canola or other oil. Bake at 450 degrees F. for 20-25 minutes.

Biscuits
4 c. flour (fresh ground spelt, rise, barley or other)
2 t. baking powder
1 t. salt
¼ t baking soda
¼ c. olive oil
¾ c. prepared millet or kiefer (amount not critical)
Enough milk to make medium soft dough. If dough gets too stiff, business will not be light. Turn on floured board. Roll over or flour three or four times. Do not knead. Flatten dough, cut with biscuit cutter. Turn each biscuit into oiled Pyrex dish. Bake at 450 degrees F. about 20 minutes, until brown.

Pancakes or Waffles
½ c. prepared millet (more or less)
3 c. fresh ground flour
1 t. baking powder
¾ t. salt
¼ t. baking soda
1 lg. egg
¼ c. olive oil
1 c. more or less keifer or buttermilk or milk to make spreading consistency
Cook on grill or waffle iron. If waffles, options are blueberries, pecans dropped on batter of each as you cook. Delicious.

Cooked millet can be added to any bakery recipe in the amounts of ½ cup, ¾ cup or 1 cup, depending on the size of the recipe. The results will be a more moist, slightly heavier product. It is especially good with home milled flours; wheat, spelt, barley, rice, etc.

Millet Pancakes with Hoisin Sauce Spread (Vegan)
James McDonald

1 1/2 cups millet flour
1/2 teaspoon vegetable stock
1 tablespoon curry powder
1 teaspoon black pepper
2 tablespoons of kosher gelatin (substitute for 2 eggs)
1 pinch of sea salt
1 to 2 tablespoons of extra virgin olive oil
1/2 to 1 cup of warm water or soy milk
2 tablespoons of hoisin sauce

Add all dry ingredients to a large bowl but add vegetable stock last, mix together then add olive oil, kosher gelatin and slowly add warm water or soy milk while stirring until the batter thickens or optional then let stand for 2 to 3 minutes while sitting add nonstick spray to nonstick pan on low heat then add pancake batter to pan and bring in between low to medium heat but let the millet cakes simmer for a while on both sides before browning on both sides because millet needs time to cook.

If vegan is not desired add any stock, eggs and milk to recipe.

Hoisin Sauce

add 2 tablespoons of sauce to low to medium pot with 3/4 cup of water and stir but don't let the sauce thicken because hoisin sauce is already thick add more water if it starts to thicken and spread over pancakes. Makes 3 to four pancakes.

Millet and Chickpea salad
¾ c. whole millet
1-1/2 c vegetable stock or chicken stock
½ c. canned chickpeas, rinsed and rained
½ c. finely chopped red onion
½ c. finely chopped red bell pepper
¼ c. balsamic vinegar
¼ c. extra virgin olive oil
½ c. sliced black olives (optional)

Pour the millet and broth into a sauce pan. Cook over medium heat for 20 minutes or until grain is tender. Test like pasta.
Remove from heat and fluff with fork.
Move millet into large bowl. Add chick peas, onion, pepper and olives (if desired),
In a small bowl whisk vinegar and oil until well combined.
Pour dressing over salad. Stir to combine. Can be served right away; we enjoy it chilled overnight.

Tabouleh (wheat salad) Brenda Nissen

2 cups cracked wheat
Boiling water to cover

4 tomatoes
6 green onions
2 T. chopped dill
1 t. sale
¼ t. pepper
4 T. lemon juice
3 T. olive oil
2 T. chopped mint

Place wheat in a large bowl and cover with boiling water. Let stand 30 minutes until the water is absorbed. Seed and finely chop tomatoes and green onions. Once the wheat is ready, mix together all of the ingredients. Refrigerate and serve cold. Best if kept overnight.

Basic Cooked Millet
1 c millet
2-1/2 c water

Add the millet to the water in a sauce pan. Boil, cover, reduce heat to medium and cook for 15 minutes. Remove from heat, let stand 10 minutes.

Steamed Millet
3-1/2 c cold water
2 cups millet
1 t. salt

In a saucepan, stir together the salt, millet and water. Cover and bring to a boil, Reduce the heat, stir, cover and simmer gently. After 20 minutes, stir to fluff the millet and taste it. If it is dry and still crunchy, add about 1.4 cup of boiling water and continue to steam, covered, for about 10 minutes more.

Creamy Millet and Chives
4 c. cooked millet
2 T. butter
1-1/2 c. milk or buttermilk
1 to 2 T. snipped fresh chives
Salt and pepper to taste

In a large skillet, melt the butter. Stir in the millet and enough milk to soften the millet. Give it enough to produce a slightly creamy consistency. Stir in the chives, and season to taste with the salt and pepper. When the mixture is hot, cover the skillet, turn off the heat and let stand for two minutes. Serve immediately like mashed potatoes.
Variation: stir in some grated cheddar cheese to taste.

Slow Cooker Fruited Millet Cereal
1 cup millet
1 quart water
1 t. salt
1 medium apple, peeled and diced
1 c. raisins
½ cup coconut, sweetened or unsweetened

Place all ingredients in the slow cooker and stir. Cover, set cooker on low heat and cook for 8 or 9 hours. Great treat to wake up to!
Variation: Toast the millet lightly before adding to the slow cooker. Watch closely, it burns easily. (To toast: in a fry pan with a little butter, heat and stir continuously until toasted). If you do not have an apple, you may substitute 1 c apple sauce.