Category Archives: Whole Grains

Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

Reprinted with permission from Cultured Foods for your Kitchen by Leda Scheintaub. Photo by William Brinson. This recipe is an extension of the Fermented Millet Porridge concept (and a riff on the French-style chickpea flour–based bites known as panisse); after you’ve made your porridge, you pour it onto a baking sheet to firm up, then… Continue Reading

One Response to Millet Polenta Cakes with Zucchini, Daikon, Cherry Tomatoes, and Cilantro-Miso Pesto

Fermented Millet Porridge

Reprinted with permission from Leda Scheintaub’s Cultured Foods for Your Kitchen Millet becomes surprisingly thick and creamy when it’s fermented (see Three Reasons to Soak, Sprout and/or Ferment Grains) and then cooked, making it a satisfying breakfast option for folks who are dairy free and those just looking to add more whole grains into their… Continue Reading

9 Responses to Fermented Millet Porridge

  1. I accidentally fermented my millet for two days. It had a funky smell but I cooked and ate it anyway. Reading this gives me peace of mind.

  2. Hi Rebecca,

    Good day. Can I cook the millet first before fermenting so I don’t have to cook again and eat that right after fermentation, is that OK?

    Best regards,


    • Yes, cooking a fermented food destroys the desirable cultures. However, cooking enhances the flavor and, in the case of grains, makes it more digestible. To enhance the flavor is why we sometimes cook fermented foods including olives, wine, cheese, etc. To make a fermented food more digestible (like sour dough batter, tempeh or fermented millet) we cook it.

  3. I just made my first batch of fermented millet this evening and, oh my, it was delicious! The slightly sour flavor reminds me of Ethiopian injera and I’ve already begun my next batch soaking. Thank you for your wisdom and humor, Rebecca. Your website and The New Whole Foods Encyclopedia are among my “go tos!” Warmly, Erin from Texas


Expect a full-flavored grain with a somewhat sticky texture. Or, when cooking rice, quinoa or another grain, add a little amaranth. Yields: 1 1/2 cups 1 cup amaranth 1 teaspoon butter or extra virgin olive oil 1 clove garlic, minced 1/4 teaspoon sea salt Soak the amaranth overnight in water to cover by several inches.… Continue Reading

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Steamed Buckwheat (kasha)

Makes approximately 3-1/2 cups I recommend the greenish, tan and white untoasted buckwheat. It has greater vitality than the factory-toasted amber buckwheat (a.k.a. kasha) with its strong, almost scorched flavor. While the water is coming to a boil, to enhance its flavor, I lightly toast the buckwheat to the degree that suits my palate. This… Continue Reading

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Steamed Millet

Millet, a gluten-free grain, is an underutilized grain worth getting to know. Like rice, its variations are endless. Check out the list below for some ideas, such as the effortless polenta. Make extra and plan to creatively use one pot of millet as the basis for several meals in a row. I say “in a… Continue Reading

9 Responses to Steamed Millet

  1. Thanks, for the article, it’ll probably help me to resolve my problem with millet! I’m trying to overcome my phobia towards millet, since everytime I look at it I think of it as of birdseeds – tiny hard seeds that can never get soft, something only birds can pick (I know it sounds weird).
    But I’ve been reading a lot about grains lately, and everyone says millet is one of the top healthiest ones. Your article that says millet can be steamed – and steamed thing are always soft. Is it softer than just boiled millet?

    • As you’ll see in this recipe, the millet is boiled and then it “steams” in the pot after cooking. To make a soft grain, increase the volume of cooking liquid.

  2. Rebecca:

    What is the temperature of the oven if I want to bake Millet as Polenta? also if I want to bake as croquette or caserole? This is my first time eating millet.
    Thank you.

    • Yes, soaking the seed of any plant (and this includes: grains, beans, nuts and seeds) reduces their anti-nutritional properties, activates enzymes and makes the food more digestible and flavorful. Be sure to strain out the soaking water and give the millet or other seed a rinse; then (in the case of grains) add a reduced amount of water to compensate for water absorption and cook as normal.

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Oat Groats

Oat groats are sweet and—compared to other grains—almost meaty, with a satisfying moist but chewy texture. They make a great breakfast and, just like brown rice, can be used as a grain entrée or in a casserole, soup, stir-fry or croquettes. Makes 3 cups 1 cup whole oat groats 1 ¼ cups water or stock… Continue Reading

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Quinoa Breakfast Cereal

For a healthy breakfast, transform left-over quinoa into a hot breakfast cereal. It’s easy, delicious and a welcome change to oatmeal. To make quinoa see the steamed quinoa recipe. Place left over quinoa in a sauce pan. Add milk to cover, a knob of butter (optional), a dash of cinnamon and a little honey or… Continue Reading

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Steamed Quinoa

Yield Guideline: 1 cup of quinoa makes 2 ½ to 3 cups cooked quinoa. 1 cup quinoa, rinsed until the water runs clear ¼ teaspoon sea salt 1 tablespoon ghee, butter or olive oil Pre-Soak Method Soaking grains enhances their digestibility and flavor and decreases cooking time. Place the quinoa in 2 cups of water,… Continue Reading

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Amaranth-Sesame Crisp Bread

Serves 2 Crunchy on the outside and smooth on the inside, amaranth crisps are both a substantial and novel flat bread. Serve them with a main-course soup or with a smear of apple butter as a hearty snack. As these crisps remain pliable, they pack well for lunch. If there are left-overs, toast them in… Continue Reading

4 Responses to Amaranth-Sesame Crisp Bread

  1. Hi I was at a party over the holiday where one of the guests who was Asian brought an Amaranth seed fresh green salad with a really light oil and vinaigrette dressing (not sure of the exact dressing). I have been searching for a similar recipe on all the websites but can not find one. Any ideas?

    • Yes…amaranth greens are yummy. Read about their medicinal properties and how to buy, use and store them in my New Whole Foods Encyclopedia. They’re also known as En Choy, Chinese Spinach or Pig Weed.

  2. I loved this recipe, very tasty, but mine were not very crispy and came apart quite easily, also I fried for a lot longer than 8 minutes to try and get them to get crisper. Do you know where I went wrong?

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Millet and Buckwheat Waffles or Pancakes

Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t be easier. Soaking whole grain (rather than using flour) makes the grain more digestible and its nutrients more bioavailable. Best of all, its flavor blossoms and it yields a most satisfying… Continue Reading

16 Responses to Millet and Buckwheat Waffles or Pancakes

    • The pressure that a waffle lid gives yields a lighter finished result than when this batter is cooked one surface at a time (as on a griddle). So expect these pancakes to be more dense. To “lighten” them use a little baking soda or egg white if you wish. Otherwise, cook just as you would any pancake until surface edges dry and then flip it.

  1. I’m so excited to find your waffle recipe here online. I had originally found it in a vegetarian magazine several years ago and remembered absolutely loving it. I also wanted you to know that you are one of my natural food heroes. I refer to your whole foods encyclopedia all the time and tell people who take my whole grain cooking classes to buy it. Thanks for all that you do to promote real food and healthy living!

  2. I absolutely love your recipe on buckwheat waffles. I have served it for friends and family. And they love it. I even served it for my class in TCM Acupuncture herre in Copenhagen, Denmark. I have tried the recipe without cinnamon and orange, but instead added fresh herbes, oregano, and nutritional yeats . For the cheasy taste. Should I be carefull not to serve it for people that might have Candida? There seem to different opinions on nutritional yeast. Thanks for your great work and inspiration. I Would love for you to come and teach and do facereadings here in Copenhagen. Please let me know if that Would be of any interest. Thanks for sharing your wisdom and knowledge.

    • Yes, isn’t it a great recipe. Re. candida: I’d look at the overall diet and remove the underlying cause of candida then a little nutritional yeast is no problem.

  3. Hi Rebecca
    Would it be ok to use buckwheat sprouts? How do we sprout these?
    As I do not have a waffle maker, how do we adapt this to a pancake recipe?


    • Nope. Buckwheat sprouts are more like a vegetable than a grain and way too watery. To sprout buckwheat, you’d need to purchase whole buckwheat with its dark hulls intact.

  4. I’m also enjoying this recipe while trying to figure out if I have a food intolerance! I bought a waffle iron especially! However even after the 6th waffle, they are sticking to the iron… any tips? Could something be wrong with the bending of my batter? thanks a lot for the tips in advance!

  5. I am having a hard time finding whole buckwheat. I see buckwheat cereal by Bob’s Red Mill and Buckwheat groats by Arrowhead Mills. Are Buckwheat groats the same thing as whole buckwheat? Thanks!

  6. I’m enjoying your site and have recently been on the HCG diet and now realize that grains and sugar cause inflammation to the body. It’s quite fascinating as you dig deeper and research what are better alternatives.


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