Millet is a gluten-free grain commonly consumed in Asia and Africa. In the United States, however, it is not so common. It is high in vitamins and minerals and can be used in place of potatoes as a starch, as in this dish.
15 minutes
160 minutes
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INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Sourdough Starter: San Francisco Style
Sourdough Starter Culture: San Francisco Style
$10.49
Our Sourdough Starter Culture sets you up for bread-making success!
The Sourdough Starter is an heirloom culture in a San Francisco style, meaning you'll make endless bread dough all from one starter! Just add water and white flour.
One of the premier sourdough starters for sale online, Cultures for Health's San Francisco style starter has proven itself very versatile and hardy, happily thriving in a variety of environments to continually produce chewy, crusty, tangy sourdough loaves.
Sourdough is perfect for beginners. It is a very forgiving culture and one of the easiest to work with!
Milk Kefir Grains
Milk Kefir Grains
$20.24
Milk Kefir grains are live probiotics in the form of soft, jelly-like ‘grains’. They are grown in milk, thus giving it their name. The term "kefir grains" describes the look of the culture only, but they aren’t actually grains.
When healthy and fed, these grains will continue to grow and multiply.
Milk Kefir has many health benefits and is one of the richest sources of probiotics!
Just one pouch of grains will culture 4 cups every day. Drink it up, or enjoy your Kefir in smoothies, ice cream, baked goods, and other recipes.
*Milk Kefir is Excluded From Discounts
INGREDIENTS:
- 1 cup millet
- 2 Tbsp. sourdough starter or kefir
- 3 cups water
- 2 Tbsp. olive oil
- 6 garlic cloves, minced
- 1 cup milk
- 4 Tbsp. butter
- Salt and pepper to taste
INSTRUCTIONS:
- Using a grain mill or a high-powered blender, crack the millet just enough to expose the starchy center.
- Combine the millet with the sourdough starter or kefir and 2 cups of water in a quart jar. Stir to combine, then place a clean towel or coffee filter over the jar and tighten a canning ring over it.
- Place in a warm spot for 12 to 24 hours or until it smells just a bit sour.
- When ready to cook, add the olive oil and minced garlic to a small pan. Sauté over medium heat for just a few minutes, then add remaining 1 cup of water and soured millet, salt, and pepper. Cover pan and bring to a simmer.
- Turn heat to low and simmer until tender, about 30 minutes.
- Remove lid, stir in milk and butter, and mash and stir until desired consistency is achieved. Taste and adjust salt and pepper as needed.
Serve as you would mashed potatoes.
