Hulled Millet and Millet flour look deceivingly similar when online shopping! An entire case of hulled millet arrived at my home. Not what I was expecting. Hulled millet are tiny balls, similar in size to quinoa. I was disappointed that they take longer to cook. Directions range from 25-40 minutes cooking time, and from my first try with these grains, the longer the better!
The millet arrived on a day when the high was 9 degrees here in New York State due to the “polar vortex”. I decided to try a millet split pea vegan soup and a millet raisin pudding. I have to say that the millet raisin pudding was not a success, and I’m going to try again in a different way. I used directions for millet pudding in a slow cooker, and it became very dry. I would have needed a few more cups of liquid, which is the main reason why it did not work.
My millet split pea vegan soup, however, came out quite good, and thick! Again, I ended up needed a bit more liquid than I first imagined. Millet is a thirsty grain! I like this topped with gluten free croutons. Recipes below.
Ingredients for Soup:
1 package yellow split peas, about 1 pound
1/2 C hulled millet
4 C low sodium veggie broth, plus more as needed
3 C water
2 Bay leaves
salt and pepper to taste
1 coarsely chopped, dried homegrown chili, or a dash of red pepper flakes
2 T Extra virgin olive oil
Directions for Soup:
Mix all ingredients in a large stock pot. Bring to a boil and simmer for 2- 3 hours. Check level of liquid every half hour. Mine thickened much quicker than I anticipated! I had to add a cup of water about an hour into cooking.
Remove bay leaves and use an immersion blender for a smooth consistency. Top with gluten free croutons!
Ingredients for Gluten Free Croutons:
Leftover Gluten Free Bread, recipe here, cut up into 1 inch squares, about 3-4 Cups
4 Tablespoons Olive Oil
1 Tablespoon garlic powder
1 Tablespoon each dried thyme and parsley
Salt and Pepper to taste
Directions for Gluten Free Croutons:
Preheat oven to 400 degrees. Put all the ingredients in a large mixing bowl and toss to evenly coat the cubes of bread with the seasoning. Spread out on 2 baking sheets. Bake at 400 degrees for about 10 minutes. Turn cubes half way through to make crisp on both sides. Bake an additional 3-5 minutes for more crispy croutons.