Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Tried Millet For 1st Time Last Night

jenvan

Recommended Posts

jenvan Collaborator
jenvan
Posted

Just wanted to pass along that I had millet for the 1st time last night and thought it was great! I bought Bob's brand...simmered like rice or quinoa. It reminded me a lot of grits...in fact I will be using it tonight to sub for grits in a recipe. (Can't really do corn) It has a very mild taste like rice--would be great in lots of different recipes. But far more nutritious than just rice. Anyway-just wanted to pass it along in case someone else was thinking of trying it!

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

OK, this is really weird. I just bought some last week but haven't tried it yet...maybe this weekend when I am not too busy and won't have sick kids around!

Link to comment
Share on other sites
jenvan Collaborator
jenvan
  • Author
Posted

That's funny Kate! Yeah, I am excited about them... I loved grits, but can't really tolerate them. You could make this salty, in a beans or rice type meal or go for sweet and creamy and make into an oatmealish type cereal. Let me know what you think!

Link to comment
Share on other sites
tarnalberry Community Regular
tarnalberry
Posted

Yep, a tasty dish. I plan to try it as a substitute for bulgar in tabouleh. And you can use it in pilaf.

One thing to make it taste better than regular:

Toast it in a hot, dry skillet *before* cooking, until you get a pleasant, nutty smell, and can hear it 'popping', sounding like a light rain. It changes the taste subtly, and it, IMHO, worth the 10 minutes or so it takes.

Link to comment
Share on other sites
jenvan Collaborator
jenvan
  • Author
Posted
Yep, a tasty dish. I plan to try it as a substitute for bulgar in tabouleh. And you can use it in pilaf.

One thing to make it taste better than regular:

Toast it in a hot, dry skillet *before* cooking, until you get a pleasant, nutty smell, and can hear it 'popping', sounding like a light rain. It changes the taste subtly, and it, IMHO, worth the 10 minutes or so it takes.

Oooo--sounds great! Question--simmering like I did gave it the soft grits texture. If I toasted before or cooked in less water, would it cook to more of a fluffy texture? Does my question make sense? Any good recipes you have with millet? You are kind-of an alternative grain goddess :)

Link to comment
Share on other sites
tarnalberry Community Regular
tarnalberry
Posted
Oooo--sounds great! Question--simmering like I did gave it the soft grits texture. If I toasted before or cooked in less water, would it cook to more of a fluffy texture? Does my question make sense? Any good recipes you have with millet? You are kind-of an alternative grain goddess :)

If you toast, and then use the 'just enough' liquid (I forget the amount listed on the package), it'll be much lighter and fluffier. I don't have any good recipes beyond the plain toasted and cooked with broth one yet - other than using it under pasta sauce or stir fry. I'll post the tabouleh option when I manage to work that one out. ;-)

Link to comment
Share on other sites
Green12 Enthusiast
Green12
Posted

I like to cook my millet in a pressure cooker. It gives it much more flavor in my opinion and I prefer the texture, it comes out a little softer than crunchy. I also add a little shredded carrot and chopped onion and about 1 tbsp (or less) of coconut oil to the millet and water before cooking.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted

I can't find the recipe, but another yummy way to eat millet is to cook it like Spanish rice - add tomato sauce, chili powder, garlic, salt and cumin to the water.

Link to comment
Share on other sites
Cheri A Contributor
Cheri A
Posted
I can't find the recipe, but another yummy way to eat millet is to cook it like Spanish rice - add tomato sauce, chili powder, garlic, salt and cumin to the water.

Thank you for this Liz!! This will be perfect tonight for my Cinco de Mayo dinner! I'm heading to the HFS today for millet!

Link to comment
Share on other sites
kabowman Explorer
kabowman
Posted

I miss both grits and tabouleh - guess what I will be making this weekend!

Link to comment
Share on other sites
jenvan Collaborator
jenvan
  • Author
Posted

Yeah for everyone joining the millet crowd :) I served it last night instead of grits in grits and shrimp--with garlic and pepper. Yummy!

Tiffany--Would love the tabouleh 'recipe' when you work it out--thanks!

Link to comment
Share on other sites
  • 2 weeks later...
nursestherapies Rookie
nursestherapies
Posted

Me too please, I miss tabbuleh.

Link to comment
Share on other sites
VydorScope Proficient
VydorScope
Posted

Is this the same stuff I feed my bird that comes in little trees????

Link to comment
Share on other sites
elisabet Contributor
elisabet
Posted

I thought millet is a no no for celiacs .It contains gluten.

Link to comment
Share on other sites
tarnalberry Community Regular
tarnalberry
Posted
I thought millet is a no no for celiacs .It contains gluten.

Millet does not contain gluten - that is from an out of date site and based on incorrect information.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,210
    • Most Online (within 30 mins)
      7,748
    Chelsi
    Newest Member
    Chelsi
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Trying to read my lab results

      By Scott Adams · Posted

      I agree, and hopefully your doctor will contact you soon about the next step, which will likely be an endoscopy to confirm your diagnosis. Do you have celiac disease symptoms? 
    • Kirbyqueen
      Have this rash forming on the back of my legs. Looking for relief outside of going to the doctor.

      By Kirbyqueen · Posted

      Still dealing with this rash on my legs. I've eliminated ringworm (through use of topical ointments). And I also know it's not shingles, as I've never had chickenpox before and I'm still fairly young. Through a lot of online research, I'm leaning more towards dermatitis herpetiformis, eczema, or psoriasis. I've actually got a doctor's appointment in May (finally got some insurance) and I'm going to bring it up then. I'm feeling really hopeful and excited to maybe be getting some relief soon.   Big thanks to everyone for the suggestions and positive thoughts!
    • trents
      Trying to read my lab results

      By trents · Posted

      You have three celiac disease specific antibody tests that are positive: Endomysial  Antibody IGA (aka, EMA), tTG-IGA, and tTG_IGG. Furthermore, your Immunoglobulin A at 55 is low, meaning you are IGA deficient. This one is not an antibody test for celaic disease per se but a measure of "total IGA" levels and if low (yours is low) it can suppress the individual antibody scores and even cause false negatives. So, yes, it definitely looks like you have celiac disease.   Do not yet begin a gluten free diet as your physician may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining for confirmation of the antibody testing. This may help:   
    • Bayb
      Trying to read my lab results

      By Bayb · Posted

      Hi, I received my labs via email yesterday and have not heard back from my doctor yet. Can anyone tell me if these results indicate I have Celiac?      Endomysial Antibody IgAPositive  Ft-Transglutaminase (tTG) IgA6  H0-3 (U/mL) - Negative 0 - 3 - Weak Positive 4 - 10 - Positive >10 - Tissue Transglutaminase (tTG) has been identified as the endomysial antigen. Studies have demonstrated that endomysial IgA antibodies have over 99% specificity for gluten-sensitive enteropathy. FImmunoglobulin A, Qn, Serum55  L87-352 (mg/dL) Ft-Transglutaminase (tTG) IgG183  H0-5 (U/mL) - Negative 0 - 5 - Weak Positive 6 - 9 - Positive >9
    • Aussienae
      Constant low back, abdominal and pelvic pain!

      By Aussienae · Posted

      Mine is definitely triggered by inflammation and stress! I do also have arthritis in my spine, but the pain is more in my pelvic area. Im sure i have other food intolerances or other autoimmune isues but the more I focus on it and see doctor after doctor, it just gets worse.  Best thing is get of Gluten! (I also avoid lactose). Try to limit stress and anything that causes inflammation in your body.
×
×
  • Create New...