We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! It’s day 3 of our challenge and we’ve enlisted the help of Robert McCullough, publisher of Appetite by Random House who’s created a soup with millet and healing powers!
My first introduction to millet was as a child growing up in your regular middle-class home with two kids, two dogs … and two parakeets. I hated the parakeets. They were always chattering, and they only liked my mother (or so I tell my therapist). Their diet consisted of various seeds, water and these long strands of millet that would be attached to the cage each day—half of which would end up on the floor.
Flash forward 30 years, and I’m working on a book called Supergrains by Chrissy Freer. I had great success publishing a book on quinoa a few years ago, so I’m thrilled that this new book might introduce readers to not just one, but 10 grains that are healthy for you. I’ve made my way through about 30 of the book’s recipes so far, but have to admit I had skipped the chapter on millet. Not because of Jack and Peter (the parakeets) but because it was the grain that was most foreign to me. When our lovely friends at Crave decided to give me Millet as my “grain de jour,” I have to admit I took pause (and made a note to bring up the birds at my next psychologist appointment).
Luck would have it though, that my partner came down with that wicked winter cold that seems to be plaguing everyone this January. There was sneezing, hacking and lots of Kleenex. So I cracked Supergrains open and the first recipe I came to was Healing Chicken and Millet Soup (pg 131). It has simple ingredients, straight forward instructions, and within a couple of hours, a home-made soup with broth from scratch, was on our table. It was everything you’d hope a chicken soup could be: flavorful, warm and good for the soul.
- I took the advice of the author and made chicken sandwiches with the excess chicken, and, oh my god, they were good. I made a quick lemon aioli (okay I took mayonnaise and a lemon and mixed them together), some fresh whole grain bread and, voila—the best chicken sandwich ever.
- I had some soup left over for the next day, which was perfect. I just added a little more chicken stock, as the millet continued to absorb the broth overnight, and like all soups and stews, it tasted as good (if not better) the next day.
- Lemon. I love lemon. I wanted to add a little lemon juice to this recipe but didn’t as I was truly testing the recipe this time around. Next time though…
- Millet has a great texture. After trying it with this recipe, I can immediately see how well it could be incorporate it into my daily meal repertoire.
I loved the soup, I think it truly has healing powers, as all great chicken soups should. I loved the sandwiches I was able to make with the leftover chicken, and I loved the texture and feel of the millet. I also appreciate that millet is gluten free and easy to digest – I know now that it’s incredibly versatile, too – I can’t wait to try the Millet Salad with Chili Lime Shrimp later this week!
Want to talk Supergrains on Twitter? Use the hashtag #10grains10days