I've actually never
cooked millet so I'm intrigued.
Not exact matches
We always keep
cooked millet or quinoa in the fridge
so we easily can create patties like these or to make our soups more filling.
Since then I have discovered other kind of grains as well,
so millet doesn't make an appearance on our menu that often, but still I do
cook it from time to time and we just love it.
So over time I have found the best way to
cook millet, that gives me the same, fluffy texture with a light nutty taste.
I mostly eat savoury
cooked breakfasts due to my kind of weakdigestive system
so if you have some ideas for that I would love to see them in a video And if you're interested: I mostly eat some kind of stew - like porridge from brown rice,
millet or buckwheat (sometimes miked with tiny seeds like amaranth or kaniwa) with carrots and radish, which I
cook separately or with the grains.
These beetroot and
millet burgers freeze really well and it's worth making a double batch
so you can whip them out for a lazy summer weekend supper or just cos you fancy one for lunch just increase the
cooking time by 5 — 8 minutes and you're done!
I've been feeding them a large - breed puppy kibble; some homemade «porridge» consisting of chicken bone broth, chicken meat, hearts, and livers,
millet, pumpkin, carrots, peas, and spinach, which i started
cooking for them because their stools were
so runny; canned turkey and pea stew (for dogs) with pumpkin and probiotics mixed in; as well as Kongs stuffed with kibble, ground raw lamb (inc. organs), and cottage cheese, topped with a dab of cream cheese with a little peanut butter or pumpkin.