JOANNA'S FOOD: family cooking, from scratch, every day

Sunday, June 15, 2008

Wholegrain challenge: millet loaf

Thanks to everyone for making suggestions for the wholegrain challenge. There's wholewheat pasta in the larder, waiting to be cooked, and Olive Oyl sent me this recipe for a terrific millet loaf, really delicious for lunch today, and very easy to make. More than anything, I feel confident now that I can rise to this challenge (even if I don't manage every meal!)

Millet loaf

200g millet
400g water
2 grated carrots
2-3 grated courgettes
1 chopped onion
1 crushed clove of garlic
1 tbsp sesame seeds
1 tbsp sunflower seeds
1 tsp ground cumin
1 tsp coriander
1 tbsp soy sauce

Dry roast the millet until it's smoking and just beginning to turn brown, then add the water and bring to the boil. Simmer for 20 minutes, adding more water if necessary. Leave to cool for 15 minutes. You want to end up with a sticky texture which will hold everything together.

Gently fry the onions, then add the spices, garlic, carrots and courgettes. Cook down for 10 minutes or so, then add the seeds.

Mix the millet and vegetables together, and add the soy sauce. Press this into a greased loaf or cake tin. I used a lovely Le Creuset paté form I was given decades ago, but I could just as easily have used a smallish cake tin. Press it down firmly, and bake for 25 minutes at 200C. As you can see, it turned out perfectly - I left it for about half an hour, so that it was lukewarm when we ate it.

This is delicious with tahini sauce. Olive Oyl says salsa works too, and I will try that tomorrow, as there's some left over.

Tahini sauce

Put a couple of spoons of tahini in a bowl. Add the juice of a lemon and stir. At first, it will become alarmingly stiff, but loosen it with a little water, until you get the consistency you like. Add a little crushed garlic if you'd like.

Links to related posts

Whole grains challenge
Ballymaloe brown bread
Poached barley with herbs
Quick oat loaf
Oatmeal bread
Stuffed butternut
Oatcakes (with smoked trout paté)
A plain spelt loaf
"Instant" spelt loaf from Gilchesters farm, Northumberland

Links to people who've helped with this challenge

Meg Wolff at Becoming Whole has written a really useful post on whole and cracked grains ... and thanks to Charlotte at Great Big Veg Challenge for the link, and also for this tip: quesadillas made with whole grain tortilla have a better texture than the white flour tortillas.

Olive Oyl doesn't have a blog, so I can't make you a link, but here's the whole of her really useful comment on my wholegrain challenge post:

I too shared your dread about wholemeal pasta but I PROMISE that once you start you will consider white pasta the equivalent of Mothers' Pride bread. Wholewheat pasta can take really strong flavours, lots of garlic, anchovy, strong tomato sauces, your lentil sauce. A good compromise is "semi-whole" which is good for much lighter sauces or salads.

Tabbouleh (bulgar) is very easy, fab with fish and a good salad to keep for a few days in the fridge. Millet, super grain, good as porridge, also makes a good "loaf" or burger.

Another book recommendation!...."Healing with Whole Foods" - Paul Pritchford, a HUGE tome, the recipes can be a little austere and the eastern medicine bent may not be your thing but, it is the most fantastic reference book if you interested in food, nutrition and health.

Links to the whole grain challenge

Culinate - where it all began
How to eat more whole grains - also at Culinate


Anonymous said...

I am VERY happy, and more than a little relieved that you enjoyed it! It looks great. Whew.....

MyKitchenInHalfCups said...

I looks most excellent Joanna!!

Anonymous said...

I don't use millet anywhere near often enough. Partly because I don't see many recipes that appeal and it's not an ingredient I'm confident in using. So thanks for posting this Joanna, I'm going to try it out.

Anonymous said...

Mm, Joanna, I'd like to try this this week.

Anonymous said...

Looks yummy, I'm going to give it a try! We eat quite alot of bulgar mostly made into tabouleh. Recently, I had some extra plain cooked bulgar to which I added some leftover pizza sauce and grated parmesan cheese, it was a really delicious "junkfoody" tasting lunch and healthy to boot.


Glenna said...

Oh yum! I'm definitely going to have to try this one!

Meg Wolff said...

Thanks for the link.

This looks like a great lentil loaf recipe. I have a similar one, but not a sauce. This tahini sauce sounds delicious. I will definitely try it!

Anonymous said...

I've never done a millet loaf, but since I'm gluten free, I'll have to try! thanks for the thought.

Anonymous said...

This looks like a challenge I should take up. We defintely don't eat enough whole grains. I think however, I will keep the challenge quiet and just see if anyone notices!

Anonymous said...

Looks great and the challenge is interesting too.

Katerina said...

Wow, what a great idea! I have never cooked with millet before.

Anonymous said...

Excellent taste, made it yesterday, only mine did not turn into a cake, but then I skipped the roasting part. Turned this into "timbales" (fill a glass with it, turn it around, a small tower on your plate) and took this with me to the beach last night.