Millet is a mild-tasting grass although the texture is that of a grain which means millet goes well with all sorts of vegetables, especially greens and beans. Often referred to as pearl millet, the small grains look like little yellow pearls and cook in about 15 minutes.
The following recipe is a variation of a recipe (Millet Vegetable Fattoush) from the Purple Carrot. The low-sodium vegetable broth adds some flavor to the millet while the vegetables give the salad a delicious crunch. Beans add some depth to the salad along with the avocado and walnuts. I prefer a lemon vinaigrette sprinkled very lightly over the salad. Read more
Millet – and specifically pearl millet – is a widely grown grass that gives off small grain seeds which are hulled and used as a cereal food. Creamy or yellow in color, round, and small, the tiny circular grains of millet hail from Asia where it has been cultivated for more than 10,000 years.
Able to grow quickly in dry, high temperatures, millet has until recently been used as an ingredient in bird seed in developed countries (but it’s really not for the birds as USAID recently – July, 2013 – awarded Kansas State University nearly $14 million dollars to research millet and sorghum). Millet is gluten-free and a complete protein, with 1/4 cup of dry millet providing 7 grams of protein, 7 grams of fiber, magnesium, calcium, B6, iron, folate, and zinc. Read more
One hundred years ago today – April 10, 1912 – the Titanic left Southampton, England on its maiden voyage stopping at Cherbourg, France and Queenstown, Ireland before continuing across the Atlantic Ocean towards New York. Four days later on April 14, 1912 at nearly midnight, while maneuvering through the icy waters of the North Atlantic Ocean, the Titanic hit a massive iceberg causing enough damage for the ship to sink 2 hours and 40 minutes later on the morning of April 15, 1912. Read more