Millet Cream Tarator Dip

March 15, 2016 | By | Comments (4)

1604p64-millet

Millet Cream Tarator Dip
Hugh Fearnley-Whittingstall’s River Cottage Veg cookbook introduced me to Turkish tarator dip. I was smitten with the creamy combo of walnuts, breadcrumbs, garlic, and olive oil. In place of bread, I use Millet Cream, which works fantastically. Be sure to show this dip some respect by serving it with interesting crudités (I have a thing about boring crudités). Try any combo of multicolored radishes and baby carrots, baby cucumbers, blanched sugar snap peas, golden beet slices, and fennel strips.

Hands-on time: 10 minutes Total time: 10 minutes

Ingredients
3/4 cup coarsely chopped walnuts, toasted
2 garlic cloves
1 cup Millet Cream (see below)
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/3 cup extra-virgin olive oil, divided
1/2 teaspoon smoked paprika

1. Place walnuts and garlic in a food processor; pulse until finely chopped. Add Millet Cream, juice, and salt; process until smooth. Reserve 1 1/2 teaspoons oil.

2. With food processor on, drizzle remaining oil through food chute. Spoon dip into a bowl; drizzle with reserved 1 1/2 teaspoons oil. Sprinkle with paprika.

SERVES 10 (serving size: about 3 tablespoons)
CALORIES 143; FAT 13g (sat 1.7g, mono 6.1g, poly 5g); PROTEIN 2g; CARB 5g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 1mg; IRON 0mg; SODIUM 149mg; CALC 22mg

Millet or Brown Rice Cream
Something wonderful happens when you puree intentionally overcooked, over-bloated millet or brown rice: You end up with a silky concoction that’s wonderful for making “cream” soups without a lick of cream. The millet version makes a very thick mixture, the rice version a thinner cream.

Hands-on time: 7 minutes Total time: 42 minutes

Ingredients
2 cups water
1/2 cup uncooked millet or instant brown rice
1 cup 2% reduced-fat milk

1. Bring water and millet or rice to a boil in a medium saucepan; cover, reduce heat, and simmer 30 minutes. Remove from heat; let stand 5 minutes. Pour mixture into a blender; add milk. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes).

MAKES 3 cups Millet Cream or 2 1/2 cups Brown Rice Cream

More Recipes from Everyday Whole Grains:

COMMENTS

  1. Super-Fudgy Teff Brownies | Cooking Light

    […] Millet Cream Tarator Dip […]

    March 15, 2016 at 1:20 pm
  2. Everything Amaranth Crackers | Cooking Light

    […] Millet Cream Tarator Dip […]

    March 15, 2016 at 1:00 pm
  3. Grilled Radicchio and Sorghum Pilaf | Cooking Light

    […] Millet Cream Tarator Dip […]

    March 15, 2016 at 12:40 pm
  4. Thai Buckwheat Larb | Cooking Light

    […] Millet Cream Tarator Dip […]

    March 15, 2016 at 12:20 pm

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