You’ll find millet in your birdseed mix, but don’t let that stop you from putting it on the dinner table.
Crunchy and nutty with a corn-like sweetness, this gluten-free grain with a fluffy texture makes a perfect side dish or salad. Add 1 cup of millet to a heavy-bottomed pot, cover with 1 3/4 cups of water, then cover and simmer for 15 to 20 minutes, says Maria Speck, author of “Simply Ancient Grains.” Remove from the heat and let the grains sit, covered, for 10 minutes. Fluff with a fork before serving.
MASHED: For cheesy mashed millet and cauliflower, in a large saucepan, combine 3 cups low-sodium chicken broth, 3/4 cup millet and a chopped medium head of cauliflower. Bring to a simmer and cover, then cook for 30 to 40 minutes, or until everything is very tender. For a rough mash, use a potato masher. For a smoother texture, put everything in the food processor and pulse until smooth. Stir in 1/2 cup each of shredded cheddar and Parmesan cheeses. Season with salt and pepper. Top with sour cream, if desired.
COOKIES: For millet-coconut bites, in a medium bowl combine 1 cup cooked millet with 1/2 cup packed shredded sweetened coconut, 1 egg white, 2 tablespoons sugar and a pinch of salt. Mix together thoroughly (use your hands). Use an ice cream scoop to form 1-inch balls and arrange on a kitchen parchment-lined baking sheet. Bake at 350 F for 20 minutes, or until browned around the edges. Allow to cool, then drizzle with melted chocolate. Store in the refrigerator.
(Recipes from Alison Ladman)