Do the mash. The millet mash.
December 15th, 2009
Let me introduce you to my little friend, millet. Millet is a whole grain – and one whole helluva grain if you ask me. He’s (She’s?) been around since prehistoric times and is mentioned in the Bible. As with all whole grains, millet is a super source of fiber. It’s also a good source of magnesium and phosphorus.
But who cares about that – how does it taste??
On it’s own, it’s not great. I’m honest! I mean, it’s fine. Nothing to write home about. Like plain rice. You gotta doctor it up! You gotta turn it into something amazing!
Millet is different than its whole grain cousins – it’s super fluffy. That makes it wonderful as a morning porridge or a creamy mash. And, because it sticks together when it cools, millet is great for making patties or crusts, as seen here.
So have you tried mashing your millet? I’m not a huge fan of substitutes at the holiday table, but if you are thinking of skipping the mashed potatoes this is surprisingly delicious stand-in.
Creamy Tahini Millet Mash
Adapted from Mark Bittman’s How to Cook Everything Vegetarian
1 cup millet
1/2 head cauliflower, chopped
3 cups water
1/4 cup tahini
Juice of 1/2 a lemon
S+P, generously to taste
Optional: Soaking grains is always a good idea. The night before, soak millet in water and a splash of apple cider vinegar, white vinegar or lemon juice. This will begin to break down the grains and aid digestion. When cooked, they’ll be fluffier and lighter. You’ll also deactivate phytic acid, which blocks nutrient absorbtion. Drain and rinse before using.
1. In a large pot, combine millet, water and cauliflower with a sprinkle of salt and pepper. Bring to a boil, then lower the heat and let simmer until the water is absorbed, stirring intermittently.
2. When the water is absorbed, turn off heat. With an immersion blender, or in batches in a regular blender, carefully puree.
3. Mix in tahini, lemon juice, and salt and pepper to taste.
I found this recipe to be extremely easy and versatile. It works as a side dish, a base for veggies to sit on, or as shown above, stuffing for a squash! Go ahead and double the recipe – leftovers were even great reheated for breakfast porridge.
