It’s still Tuesday right? Boy it’s been a crazy week around here. Everyday since last Monday I’ve either had someone over or I’ve had to run out and get some errands done. I think this Friday will be my first day all alone at home with just my kids! Unfortunately the business coupled with some not so great dietary choices has led me to feel run down again and I’m pretty sure I’m starting to battle candida as well as mastitis again. *sigh* So I’ve been laying low today and sleeping as much as I can. I can’t get sick right now! My garden still needs some more plants in it.
So on to what I tried last week: Millet
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
It’s a funny little yellow round grain and cooks up much like rice. I have made some gluten free breads with millet flour but never used it as a whole grain. Jodi had sent me some recipes awhile back and I thought I’d give this one a try! It’s a millet/corn pilaf and has millet, corn, red peppers, and cilantro (except I forgot the cilantro, oops!) Oh and ginger root, which I’ve also never used before.
I thought it was pretty tasty! Next time I’ll for sure make it as a side with a mexican dish like tacos or something as it’d be a great addition.