As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them. — mb
You know millet. They’re those itty bitty spheres that dot many multi-grain breads and provide some gentle crunch. When cooked – with a little more water and time than you think you need – millet “explodes,” morphing from pleasantly gritty kernels to fluffy clouds, capable of anything from soups to patties.
In this country, millet is usually hulled and golden-colored, a variety called proso. In India (where at least a dozen kinds are grown) and throughout China (where it was believed to be first cultivated 7,000 to 8,000 years ago and was probably eaten before rice), it’s made into breads, porridges, and even noodles.
Our bundle of three recipes each use a companion ingredient that compliments the natural sweetness and fluffiness of exploded millet. There’s rich and creamy millet-cauliflower mash; a coconut-scented snack inspired by one of Mark’s favorite foods from a recent trip to India; and a millet-and-corn chowder that’s perfect for the end of summer. All are either vegan or easily adjusted and customized. And all are revelations we might dub “head-exploding.”
Fluffy Millet-and-Cauliflower Mash
All the best things about mashed potatoes – the butter, the milk, the fluffiness – are all possible with super-tender cauliflower simmered with millet. In addition to the deliciousness, the combo is super-nutritious and satisfying. You control the texture: rough mash, creaminess with an immersion blender in the pot, or a smooth purée in an upright machine blender. And if a cheesy mash is your thing, check out the variation.
Millet Munchies
When Mark was in the northeast Indian state of Meghalaya earlier this year, he fell in love with a portable millet snack, wrapped in a banana leaf. Though it would be impossible to duplicate the experience (or the recipe), he and Kerri were inspired to create a similar simple steamed packet that could go sweet or savory, depending on your mood.
Millet-Corn Chowder with Frizzled Prosciutto
A funny thing about millet: Its starch creates a lovely white milk when dissolved in water. Factor in lots of corn and you get a creamy chowder, even without adding milk – though you always can, of course. Just wait until just before serving and see if you want a splash. And to keep things totally plant-y, frizzle some shredded jackfruit, thinly sliced mushrooms, or carrot ribbons instead of the prosciutto in Step 3.
The Bob’s Red Mill products we feature on The Bittman Project are usually available in everyday supermarkets and natural food stores. In case you can’t find something, we recommend purchasing online at Bob’s Red Mill store on Amazon or Vitacost.
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