Jump to content

  • 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 Our Content
    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!

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!

jenvan Collaborator
jenvan
Posted
  • Author

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!

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.

jenvan Collaborator
jenvan
Posted
  • Author
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 :)

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. ;-)

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.

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.

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!

kabowman Explorer
kabowman
Posted

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

jenvan Collaborator
jenvan
Posted
  • Author

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!

  • 2 weeks later...
nursestherapies Rookie
nursestherapies
Posted

Me too please, I miss tabbuleh.

VydorScope Proficient
VydorScope
Posted

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

elisabet Contributor
elisabet
Posted

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

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.

Archived

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

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

  • Member Statistics

    • Total Members
      133,351
    • Most Online (within 30 mins)
      7,748
    giuseppe gamerra
    Newest Member
    giuseppe gamerra
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • par18
      Is it gluten?

      By par18 · Posted

      Thanks for the reply. 
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies can stay elevated for many months or even years after gluten removal, so persistently high antibody levels alongside the celiac genes and clear nutrient deficiencies strongly point to celiac disease, even if you don’t feel symptoms. Many people with celiac are asymptomatic but still develop iron and vitamin deficiencies and silent intestinal damage. The lack of immediate symptoms makes it harder emotionally, but it doesn’t mean gluten isn’t harming you. Most specialists would consider this a case of celiac disease with a false-negative biopsy due to early healing rather than “something else,” and staying consistently gluten-free is what protects you long-term—even when your body doesn’t protest right away.
    • Scott Adams
      Is it gluten?

      By Scott Adams · Posted

      Yes, I meant if you had celiac disease but went gluten-free before screening, your results would end up false-negative. As @trents mentioned, this can also happen when a total IGA test isn't done.
    • Seaperky
      Trip to Anaheim/Disney

      By Seaperky · Posted

      I found at Disney springs and Disney they have specialist that when told about dietary restrictions they come and talk to you ,explain cross contamination measures tsken and work with you on choices. Its the one place I dont worry once I've explained I have celiac disease.  Thier gluten free options are awesome.
    • Churley
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Churley · Posted

      Have you tried Pure Encapsulations supplements? This is a brand my doctor recommends for me. I have no issues with this brand.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.