Type what you have

Ingredients

• ✓ millet
• water
• vegetable bouillon
• bell pepper
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ millet
• water
• milk
• date
• blueberry
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
3. 3 Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
4. 4 Cool slightly before serving.

By IVOIRIENNE

Ingredients

• ✓ millet
• all-purpose flour
• cornmeal
• poppy seed
• sugar
• lemon rind
• baking powder
• baking soda
• salt
• milk
• honey
• canola oil
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread millet on a baking sheet.
3. 3 Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
5. 5 Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
6. 6 Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are golden, 12 to 15 minutes.

By Em Caroline

Ingredients

• ✓ millet
• whole wheat flour
• baking powder
• baking soda
• salt
• buttermilk
• vegetable oil
• honey
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
2. 2 Whisk whole wheat flour, millet, baking powder, baking soda, and salt together in a large bowl. Combine buttermilk, vegetable oil, honey, and egg in a separate bowl; stir into flour mixture just until evenly moistened. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 15 minutes.

By HIMEESGIRL

Ingredients

• ✓ millet
• almond
• pumpkin seed
• coconut
• flax seed
• almond milk
• medjool date
• cinnamon
• nutmeg

Instructions

1. 1 Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
2. 2 Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
3. 3 Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
4. 4 Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
5. 5 Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

By Buckwheat Queen

Ingredients

• ✓ millet
• vegetable oil
• onion
• celery
• bell pepper
• corn kernel
• quinoa
• salt
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
3. 3 Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.

By whittothewhit

Ingredients

• ✓ millet
• water
• honey
• olive oil
• active dry yeast
• wheat berry
• spelt flour
• barley
• green lentil
• great northern bean
• kidney bean
• pinto bean
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.
3. 3 Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.
4. 4 Grind in a flour mill.
5. 5 Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.
6. 6 Pour dough into two greased 9x5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.

By Karin Christian

Ingredients

• ✓ millet
• water
• vegetable bouillon
• olive oil
• onion
• garlic
• ground beef
• tomato paste
• paprika
• cumin
• cayenne pepper
• black pepper
• cilantro
• feta cheese
• red bell pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
4. 4 Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
5. 5 Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

By jamiet

Ingredients

• ✓ millet
• water
• butter
• salt
• sunflower seed
• sesame seed
• flax seed
• quinoa
• bread flour
• whole wheat flour
• milk powder
• brown sugar
• yeast

Instructions

1. 1 Place water, butter, salt, sunflower seeds, sesame seeds, flax seeds, millet, quinoa, bread flour, wheat flour, milk powder, brown sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic cycle. Remove loaf from the machine after the cycle is done, 2 hours and 55 minutes.

By Allrecipes Member

Ingredients

• ✓ millet
• water
• white sugar
• active dry yeast
• bread flour
• whole wheat flour
• coconut oil
• salt
• chia seed
• wheat germ
• flax seed
• hemp seed
• sunflower seed
• oat

Instructions

1. 1 Mix together warm water and sugar in a small bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
3. 3 Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
4. 4 Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
5. 5 Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

By prathermom

Ingredients

• ✓ millet
• carrot
• garlic
• olive oil
• onion
• green bell pepper
• vegetable broth
• salt
• black pepper
• cilantro

Instructions

1. 1 Blend carrot and garlic in a food processor until finely chopped.
2. 2 Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
3. 3 Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

By asjlachuk

Ingredients

• ✓ millet
• adzuki bean
• water
• barley
• glutinous sweet rice
• mung bean
• oat
• pearl tapioca
• brown sugar
• raisin

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
2. 2 Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
3. 3 Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
4. 4 Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

By Shannon

Ingredients

• ✓ millet
• vegetable broth
• olive oil
• onion
• garlic
• spinach
• pea
• white wine
• rosemary
• tomato
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Cook and stir millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
2. 2 Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
4. 4 Stir onion mixture, spinach, and peas into millet; add wine and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.

By MISSIFISH

Ingredients

• ✓ millet
• egg
• pie crust
• black pepper
• salt
• clove
• nutmeg
• allspice
• tamari sauce
• safflower oil
• potato
• celery
• carrot
• onion
• water
• oat
• water

Instructions

1. 1 Bring 1 cup water and oats to a boil in a saucepan; reduce heat and simmer until water is absorbed, 10 minutes. Bring 1 1/2 cups water and millet to a boil in a separate saucepan; reduce heat and simmer until water is absorbed and millet is tender, 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt, and black pepper together in a large bowl; mix well.
4. 4 Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into pie crust. Top with second pie crust pastry; pinch edges together. Pierce a few areas of the top crust to allow pie to ventilate during baking. Brush top crust with beaten egg.
5. 5 Bake pie in the preheated oven until crust is golden brown, about 40 minutes.

By kphanie