I started growing my own ancient grains this year. My garden has sorghum, millet and amaranth. All 3 are easy to grow. Mine were not bothered by weather, pests or diseases.
I had to research how and when to harvest and also how to prep the grains for cooking.
I have included some basic steps and recipes for each.
Sorghum , millet and amaranth stalk heads , enough for 1 cup of grain of each
Wire mesh with 1/4 openings
Box or bucket to collect grains
Saucepan with lid
Seasonings of your choice
Millet Or Amaranth Porridge:
3 cups of water
1 cup of grain
Sugar or syrup
Amaranth Hush Puppies/ Dressing
1 cup of boiled amaranth ( same method as the porridge)
3 cloves of garlic
2 tsps curry powder
2 cups crushed croutons or bread crumbs
2 cups parmesean / romano cheese
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Step 1: Popped Sorghum
Sorghum is a gluten free nutritious grain.
Popped Sorghum is a healthy alternative snack for traditional popped corn.
Begin by removing the seeds from the sorghum stalks.
Do this by rubbing the sorghum across the wire mesh, collecting the grain in a box or bucket.
Remove any debris .
Melt butter in a saucepan over high. Add the sorghum. Cook on high for 5 minutes. Not all the grains will pop. Discard unpopped grain. Season and enjoy.
Step 2: Millet or Amaranth Porridge
Remove millet or amaranth from stalk by rubbing over a sieve.
In a saucepan boil 3 cups of water.
Add the grain and reduce heat.
Cook over medium for 20 minutes.
Remove from heat and add fruit, nuts etc. to taste.
An alternative is to put 1 cup grain into 2 cups water and leave in the refrigerator about 12 hours.
Step 3: Amaranth Hush Puppies/Dressing
Use 1 cup of Amaranth porridge.
In a saucepan sauté diced onion and garlic for 3 minutes.
Add 2 tsp curry powder.
Pour In a mixing bowl .
Add 1 whisked egg, 2 cups of breadcrumbs or croutons, and 2 cups of grated parmesan/ romano
In an oiled saucepan, cook on medium until browned on both sides.
To me it tastes like stuffing.
This is a great side dish , healthy and delicious.
This is an entry in the
Meal Prep Challenge