634270 Mon Jul 06 08:46:24 -0700 2009 6 31 Home Cooking 0 4833011 I experimented with some whole grains and now I have buckwheat groats, spelt and about a cup of millet left. I tried steaming them plain but that's getting old. Any good ideas for these grains, either individually or in combination? Mike Lee http://tocookandeatinla.blogspot.com/ Mon Jul 06 08:46:24 -0700 2009 1091102 MikeLee 1 4833031 for the buckwheat groats: kasha varnishkes. my bubbe used to make this dish. Mon Jul 06 08:50:55 -0700 2009 4833011 11935 westsidegal 1 4833763 http://www.101cookbooks.com/archives/mark-bittmans-autumn-millet-bake-recipe.html I made this millet and butternut squash casserole a few times. It makes a lot, and it's good reheated, just add a bit more stock if it tastes dry. I used thyme instead of sage. Mon Jul 06 12:09:08 -0700 2009 4833011 217807 cheesecake17 2 4834170 That looks different. Thanks! Mon Jul 06 13:54:19 -0700 2009 4833763 1091102 MikeLee 3 4835988 Enjoy! My husband loved it so much he ate it plain and over salad for a few days. I ate it cold over mesculun salad with lemon dressing. The sweet of the craisins and the tart of the dressing went really well. There's also a muffin recipe that uses uncooked millet in the batter. I've never made it, but the millet cooks a bit and still has crunch to it. Tue Jul 07 07:07:42 -0700 2009 4834170 217807 cheesecake17 1 4835011 You could bake them into lovely bread. I bet the millet would be super easy to sneak into pancakes or oatmeal. And the 101 Cookbooks blog has a zillion ideas for turning whole grains into lovely, healthful salads and such. If you want to be more adventuresome with whole grains, you might want to check out some gluten-free blogs. The folks who do it out of necessity really turn it into an art. Spelt will be out, of course, but buckwheat and millet are GF staples. Mon Jul 06 18:53:26 -0700 2009 4833011 64882 Vetter 1 4835803 I'm gluten-free so we grind our own buckwheat and millet flour along with various other gluten-free flours (amaranth, brown rice, quinoa, etc) and use in baked goods (bread, muffins, cookies, etc) or pancakes. We've used both in chipotle cornbread. (If using just gluten-free flour you'll need something like xanthan gum or guar gum to hold it together.) We use our VitaMix for larger amounts or coffee/spice grinder for smaller amounts. There are various recipes for millet, broccoli, and cashews. Millet with fruit and cinnamon works well for breakfast. There's a buckwheat/pinto bean casserole with tahini sauce recipe (from ExtraVeganZa by Laura Matthias, I think). It makes 8 servings according to our calculations and eating style. Tue Jul 07 05:53:47 -0700 2009 4833011 169792 lgss