How to Cook Yummy Millet Stew in Multigrain Bread Bowls

How to Cook Yummy Millet Stew in Multigrain Bread Bowls Delicious, fresh and tasty.

Millet Stew in Multigrain Bread Bowls. Millet is a gluten free grain that's versatile and delicious. Watch our recipe video to learn how to cook millet in a You can even add raw millet to bread dough to add a crunchy texture. This delicious millet gluten free grain breakfast bowl is like a warm porridge.

These vegetarian stuffed peppers are easy to make and are also gluten free!

This is the bread that Ezekiel lived off of while he was in the desert for two years.

It is supposed to be nutritionally complete.

You can cook Millet Stew in Multigrain Bread Bowls using 21 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Millet Stew in Multigrain Bread Bowls

1. It’s of wild yeast water:.

2. Prepare of organic Grapes.

3. Prepare of bottled Water.

4. You need of Sugar.

5. You need of for bread dough:.

6. You need of multigrain Flour.

7. It’s of wild Yeast water.

8. Prepare of Salt.

9. You need of Olive oil.

10. Prepare of FOR Millet STEW:.

11. Prepare of Foxtail Millet.

12. Prepare of Potato, peeled and diced.

13. It’s of Carrot, peeled and diced.

14. You need of red Onion, peeled and diced.

15. It’s of Tomatoes, roughly chopped.

16. You need of cut green beans.

17. Prepare of vegetable stock.

18. It’s of Olive oil.

19. You need of fresh herbs.

20. It’s of Pepper powder.

21. Prepare of Salt.

This millet bread recipe makes a perfect breakfast bread and delicious accompaniment for vegetarian stews.

Different types of millets in India.

Today's post is about different types of millets (Siruthaniyam vagaigal in Tamil) varieties, its health benefits, nutritional information/calories for millets and its names in different languages like English, Tamil, Telugu, Hindi, Malayalam, Kannada that are available in India.

Grain bowls in the mornin', grain bowls in the evenin', grain bowls at suppertime.

Millet Stew in Multigrain Bread Bowls instructions

1. Preparing wild yeast water. Place the grapes, sugar and water in a glass jar, shake the contents and leave in a warm place for 24 hours. Shake the jar and open the lid once a day. It will be ready in nearly 3-4 days or may be 5-6 days. The fruit needs to have floated up to the surface and the chunks to be covered in tiny bubbles. The smell has to be pleasant fruity aroma coming from your water..

2. Preparing sponge/starter. Mix 50 gms flour and 70 ml wild yeast water (sieved) to form a shaggy dough. Cover with clingfilm and leave in warm place for 4 hours.

3. Preparing bread dough. Add remaining flour (75 gm), wild yeast water (25 ml) and salt to the prepared sponge/starter. Mix until its all combined..

4. Turn onto a floured surface, add oil and knead until smooth and elastic, nearly 12-15 minutes. (This may be a little messy, but dont give up!).

5. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1-1/2 hours..

6. Punch dough down. Turn onto a lightly floured surface. Divide dough in 5 equal pieces. Cover and let them rest for 15 minutes..

7. Lightly grease outsides of muffin cups with oil and place them upside down in a baking tray..

8. Shape each dough piece into roughly 3.5 inch round discs..

9. Place the dough disc on the bottom of each cups, stretching gently to fit..

10. Cover with greased plastic wrap and let it rise in warm place for half an hour..

11. Preheat oven to 180℃ (350℉)..

12. Gently brush the dough with olive oil and sprinkle with dried herbs..

13. Bake for 15-18 minutes until slightly golden in colour. Remove from molds and cool in wire rack..

14. Preparing stew. Heat oil in a saucepan. Add in all vegetables, millet, fresh herbs, salt, pepper and vegetable stock..

15. Cook covered for 20-25 minutes. Once done cooking, fluff the grains with fork..

16. Serve warm stew in multigrain bread bowls..

You can have grain bowls anytime, but don't let your taste buds get bored.

Try this roasted veggie version that mingles lots of bold ingredients, like artichokes and lemon zest.

While the stew is cooking, hollow out sourdough bread bowl.

Use the hollowed out portion and toothpicks to create ears on the bread bowl.

Ten minutes before serving, stir in a bag of frozen peas.