5x recipe with millet (low FODMAP, gluten-free)
Millet is still fairly unknown. It is part of the group of small-seeded grasses and has small yellow grains. It is gluten-free and that makes it perfect for Fodmappers to vary with.
It reminds me of couscous a bit and is super good. Also for people who don’t have to eat gluten-free 😉
I ate it for the first time in Poland a year ago, where it’s used a lot. It was sold for almost nothing in the supermarkets! In the Netherlands, it is getting more common now and you can find it in several normal supermarkets and in bio supermarkets.
You can use millet for everything from breakfast to dinner to desserts. I love it! Because it has so many different uses I put my five favorite recipes together for you today!
This was the first ever dish I made with millet. A super yummy version of falafel! Because chickpeas are only low FODMAP to a limited amount, I replaced part of it for millet and I made delicious falafel balls with them.
Soft on the inside with a crunchy crust. They are super good in a pita bread or with a simple salad!
Vegetarian millet burgers with cheese and vegetables
Next to falafel you can also make burgers with millet. When you boil it, it becomes nice and soft and it is easy to use it as a base for a burger.
I added cheese, an egg and several kinds of vegetables and made a nice vegetarian burger with it.
Millet salad with grilled pepper and smoked salmon
This salad is perfect for spring and summer. Together with a friend I have made the salad several times, every time that we cooked together, we ended up with this salad.
It is super good, easy to make and the combination of salmon, grilled paprika and feta is just perfect!
Lukewarm millet salad with roasted carrot and pumpkin
This recipe is my fave for when it is a bit colder. A recipe by Jamie Oliver that I have adapted a bit to make it low FODMAP. The grilled carrot and pumpkin give the dish a nice orange color.
Jamie makes a sauce with grilled paprika in this recipe and I think that is a fantastic idea. It is very good, especially in combination with the fresh pomegranate seeds and feta. Very original and a surprising combination of ingredients!
During my breakfast challenge in January, I made millet porridge for the first time. I love rice pudding and oatmeal and this is a delicious soft porridge too.
Really one to add to your list, especially when you want to vary your breakfasts a bit. In this dish, I topped my porridge with strawberries and chocolate and that remains a wonderful combination. You can really wake me up for this!
Do you ever cook with millet? What is your favorite way to eat it?