Early yesterday morning Mick discovered the most amazing thing! “Check it out mom”, he said, “there’s 14 buds on this orchid!” Then he proceeded to count them out for me, and when he finished he said, “And it’s right here in our sunroom!” Like, how lucky are we . . . . totally cool! I tried to capture our beautiful orchid here for you.
Then I thought to myself, that’s exactly how I felt last night, when my girlfriend Christina and I attended a class on working with whole grains . . . . and I met Kim! Kim is a wife and mom who loves REAL food and most especially, whole grains. She’s crazy for all things wholesome and fresh, food that’s both flavorful and good for you, and preparing it for her family and sharing it with others.
I wasn’t exactly sure what to expect, but I knew Christina had recently been to one of Kim’s programs and came home mega-jazzed on millet! I’m always looking for a little grain inspiration so I was hoping for the same! I love grains, they’re such a wonderful alternative to potatoes at supper or chips with a sandwich. They’re great for breakfast or center stage as lunch.
Whole grains are those grains that contain all 3 of their components – the bran, germ and endosperm. When a wheat kernal is processed, it’s stripped of the bran and the germ where so many of the vitamins, minerals, fibers and phytochemicals reside. The resulting endosperm is made into flour (with perhaps a few nutrients added back). Leading Health Organizations recommend eating at least 3 servings of whole grains every day, with the goal being 48 grams of whole grains (or 3 servings at 16 grams each). The Whole Grains Council lends it’s “gold stamp” to foods that contain at least 8 grams per serving.
So just a few awesome numbers to ponder. According to the Whole Grains Council, people who eat at least 3 servings of whole grains every day (over time) reduce their risk of:
- Heart Disease by 25-36%
- Stroke by 37%
- Type II Diabetes by 21-27%
- Digestive Cancers by 21-43%
- Hormone-related Cancers by 10-40%
Hmmm . . . . . All that good stuff aside – grains simply taste great!
And as I think back to our class that’s exactly what I’m remembering – The bread and cinnamon rolls we made with Spelt and Kamut grains (that we ground into flour), the marvelous apricot, spinach and Quinoa salad, and my favorite . . . Millet patties!
Mostly, I just enjoyed being in Kim’s kitchen where it’s clear she’s in her element . . . . I love how she say’s Kamut as she’s dropping the grains into the mill . . . it just rolls off her tongue (kinda like something French) . . . . . and how she works the bread dough, rolling it and weighing it – telling us, this is going to make the most delicious bread! Warm out of the oven, it was amazing!
So here’s a few photo’s of the evening along with the recipe for millet patties. Millet is typically sold in bulk, though if you live in Cary (or anywhere close) you can always contact Kim. You’ll find her at www.wheatreal.com, and if you’re looking for a unique opportunity of fun around food , I hope you’ll find your way to one of her many classes. I’m glad I’ve met Kim, with her wonderful enthusiasm and knowledge of grains and her warm spirit. And . . . . she’s my neighbor! Well, kinda my neighbor. She lives right here in Cary . . . . So how lucky am I . . . . totally cool!
1/2 cup raw millet
1 1/2 cups water
1/2 small onion, finely chopped (we used red)
1 small carrot, grated
2-3 Tbsp parsley, chopped
3 Tbsp parmesan cheese, grated
1/4 – 1/2 tsp sea salt, to taste
olive oil for sauteing
1. Bring millet and water and a dash of salt to a boil. Turn the heat to low, cover pot and gently simmer for 20-25 minutes, until millet is tender and water is absorbed. OR – pressure cook the millet on #2 (the higher setting) for 10 minutes and quick release under cold water.
2. While the millet is still hot, add the onion, carrot, parsley, parmesan cheese and additional salt to taste, stirring thoroughly to break up the millet grains and creating a mashed potatoes consistency.
3. Next, ready a non-stick skillet with olive oil over medium heat. Shape the mixture into patties and drop carefully into the skillet. Saute about 3-4 minutes per side or until golden and crisp.
Prep Notes: Some of you might like a drizzle of soy sauce with the patties (or Bragg’s Liquid Amino’s – a soy-based flavoring). Also, if you find you need something extra to hold the patties together try adding a little more parmesan cheese, or gently dusting the outside of the patties with flour.
Recipe Adapted From,