Tap the Culinary Wisdom of our Ancestors: Discover Millet

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While the crust bakes, melt the topping’s butter in a sauté pan over medium heat, then add the apples. When they are soft and browned in spots, add the brown sugar, cinnamon and raisins, stirring until the sugar melts. In a cup, stir the lemon juice and cornstarch together, then add them to the apples. Cook a few more minutes, until bubbly and thick.

Pour the apples into the crust and bake for 10 minutes, then cool. Slice 3-by-3 to make 9 bars.

Cheddar-broccoli Millet Pie

A pile of grains under a stir-fry or stew is great, but if you’re tired of that presentation, try this pie. Grains, veggies and some protein are all baked into a pretty wedge of golden goodness — easy to eat or pack in a lunch.

2 cups onion, chopped
1 tbsp extra virgin olive oil
1 cup millet
3 cups vegetable or chicken stock
1/2 tsp salt
1 tsp dried thyme
1 medium carrot, chopped
3 cups broccoli florets, cut into small pieces
6 ounces sharp cheddar cheese, shredded
2 large eggs
Olive oil for pan

Heat a 2-quart heavy saucepan over medium-high heat for a few seconds, then add the oil. Add the onions and sauté, lowering the heat as they soften. Cook until golden and sweet. Add the millet and stir, cooking until the grains are hot to the touch and fragrant. Add the stock, salt, thyme and carrot, and bring to a boil. Cover tightly and lower heat to the lowest setting. Cook for 30 minutes, then quickly add broccoli to the pan, cover again, and let stand for 5 minutes. Uncover and fluff, let cool.

Preheat oven to 400 degrees. In a large bowl, stir the millet with the cheese and eggs and scrape into greased pie pan. Bake for 45 minutes, until golden on top and firm to the touch. Slice and serve warm. Serves 6.

Creamy Squash and Millet Soup with Smoked Salmon

Smoky salmon transforms a simple dish into a sustaining meal.

1 tbsp extra virgin olive oil
1 cup onion, chopped
2 cups butternut squash, cubed
1/2 cup millet
2 1⁄2 cups vegetable or chicken stock
1 cup whole milk
1/2 tsp salt
1 pinch cayenne pepper
6 ounces smoked salmon, skinned and boned (about a third crumbled finely)
Garnish: 1/4 cup parsley, chopped

Heat oil in a 2-quart saucepan over medium heat. Sauté onions until soft, then lower heat and cook slowly until golden, about 10 minutes. Add the squash and millet and raise the heat, stirring until the millet is hot and the squash lightly browned. Add the stock, bring to a boil, and reduce heat to the lowest setting. Cover and cook for 40 minutes, until broken apart and porridgey.

Transfer the contents to a food processor or blender. Hold the lid with a towel, taking care not to burn yourself. Purée thoroughly, then gradually purée in the milk. Add salt and cayenne, and pulse to mix.

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