Millet is a very satisfying and comforting grain. Though it is a staple eaten all around the world, it is most often used in the USA in bird-seed blends. That's a flippin' shame. When cooked it can be used as you would with rice in pretty much any dish. It is rather mild in flavor and can be toasted a bit in a dry pan before adding the liquid to give it a nutty undertone. We showed how to cook basic millet on our blog here. We'll go through those steps again for those who missed it.
The magic of millet is that if you add more liquid after it is cooked, it will make a thick creamy dish that can be made into a sweet breakfast porridge or, like this dish today, a remarkably rich tasting main course dinner. We added some sweet fresh summer corn straight from the cob for added crunch and texture. Vegans can replace any of the dairy ingredients with their favorite vegan alternative.
Cheesy Millet & Fresh Corn Skillet Meal
Basic Millet (below)
Low Fat Cream Cheese*, softened| 4 oz.
Fat Free Milk*| 1 1/2 cups
Granulated Garlic| 1 Tbsp.
Fresh Sweet Corn, cut off the cob| 1 cup
Low Fat Cheddar Cheese*, shredded| 1 cup
Green Onions, chopped| 1/2 cup
Red Bell Pepper, diced| 1/2 cup
Salt and Pepper| to taste
To make this skillet meal, you'll first need to make a basic batch of millet.
Basic Stove Cooked Millet
Organic Millet Seed | 1 cup
water |2 cups
salt | ¼ teaspoon , optional
In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Be careful not to let them burn.
Add the water and salt to the pan and stir.
Bring the liquid to a boil: Increase the heat to high and bring the mixture to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 20 minutes. Remove from Heat and Let Stand: Like most grains, millet needs a little time off the heat to fully absorb the liquid. Allow it to sit, covered and removed from heat, for 10 minutes.
Over low heat, add the cream cheese, milk, garlic, and fresh corn. Stir until smooth.
Top the millet mixture with the cheese, onions and bell peppers. Cover with a lid on low heat for 5 minutes.
Stir the cheese into the millet mixture if desired. Season well with salt and pepper.
This is excellent as the main course or as a side dish for any fish, chicken or roasted vegetable.
* Vegans can use their favorite non-dairy replacements for these products.