The old cereals revival
Some of the ingredients we use in our recipes may sound a bit unusual for some of you, but it doesn’t mean they are necessarily new on the market. Actually some of them are not new at all! Take millet as an example.
This tiny golden cereal has recently raised a lot of popularity thanks to the rediscovery of old/forgotten varieties of cereals, becoming one of the best sellers in bio shops. Originally from central Asia, the consumption of millet was very common in Europe during Middle Age, when it was mainly used to prepare soups or kind of creamy pure (ex. polenta).
Indeed, millet is a gluten-free cereal, thus representing a natural alternative for people with gluten sensitivity.
Energetically speaking, millet is fresh and sweet in flavour (acting on Spleen and Stomach) and a bit salty (it tonifies also Kidney), having an overall downwards action and draining Dampness really well.
Before rolling up your sleeves, just a few words of practical advice. Remember always to first wash it carefully with hot water, then toast it a bit with some olive oil and proceed cooking it in at least double amount of boiling water, simply covering it without stirring for 15-20 minutes. In this recipe we have also blend it to make the texture of this small “cakes” creamier. This version is perfect for fall because we used carrots and mushrooms, but you can use your imagination and all the vegetables will make it.
Discover then new flavours coming from the past and enjoy it!
Serves 3-4, makes about 10 small cakes -Easy– Prep time: 1 hour and 30 minutes.
You will need:
- 150 g of millet;
- 5 champignon mushrooms;
- 2 carrots;
- 3 tbsp of Parmisan cheese;
- 1 glove of garlic (optional);
- 1 tbsp of extra virgin olive oil.
- Rinse the millet well with hot water and let it dry for a couple of minutes;
- wash the mushrooms and carrots and chop them in small pieces;
- toast the millet in a pan for few minutes with a bit of oil, in order to enhance the nutty flavor of the grain;
- add the chopped vegetables and the garlic (optional) and let them cook together for 2-3 minutes;
- add the water: for every cup of dry millet add 3 cups of water (450 gr. of water), cover with a lid and let it cook for 15 minutes;
- check that the water has been absorbed by the millet, turn off the fire, remove the lid and let it stay for another 10 minutes;
- remove the clove of garlic and using a blander, blend the mix of millet and vegetables until it gets a creamier porridge aspect;
- add the Parmesan cheese and mix it well;
- use some silicone molds and pour in 3-4 tablespoons of the mixture, until reaching the rim;
- bake at 190°C degrees for 15-20 minutes until the the top looks grilled and crunchy;
- serve them warm with grilled mushrooms as side dish.