Devils Red Hot Millet Hash Vegetarian


Delicious curry dish that is sure to satisfy. If you like your curries spicy, feel free to add crushed red pepper or ground cayenne to taste.

Recipe From

Provided by rtyoumans

Time 8h40m

Yield 4

Categories Side Dish,Grain Side Dish Recipes


  • Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

Vegan Curried Millet image

Number Of Ingredients: 8


  • 1 cup millet
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 2 ½ cups water
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 2 teaspoons curry powder


This protein-rich breakfast will help you feel fuller longer, and it'll give you plenty of energy for your workout routine.

Recipe From

Provided by Martha Stewart


  • Toast millet in a small skillet over medium-high heat until lightly toasted, 1 to 2 minutes. Remove from heat and set aside.
  • In a small saucepan, bring milk to a boil; add toasted millet, cinnamon, cardamom, and salt. Reduce heat to a simmer; cover and cook, stirring occasionally, until milk is absorbed, 25 to 30 minutes; add 1/4 cup additional water or milk if liquid is absorbed and millet is not tender. Serve immediately with desired toppings.

Hot Millet Cereal image

Number Of Ingredients: 6


  • 1 cup millet
  • 2 cups low-fat milk
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • Pinch of coarse salt
  • Honey, brown sugar, berries, or dried fruit, for serving (optional)


I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Recipe From

Provided by rebeccalovestocook

Time 50m

Yield 6

Categories Trusted Brands: Recipes and Tips,U.S. Potato Board


  • Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
  • Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Winter Vegetable Hash image

Number Of Ingredients: 12


  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound Yukon Gold potatoes, diced
  • ½ pound fresh shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 1 small acorn squash, diced
  • 1 shallot, finely chopped
  • 2 teaspoons garlic powder
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 cup chopped kale
  • 4 sprigs fresh sage


This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.

Recipe From

Provided by Martha Rose Shulman

Time 40m

Yield Serves four

Categories breakfast, easy, main course


  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
  • Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
  • Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
  • Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Vegetable Hash With Poached Egg image

Number Of Ingredients: 9


  • 2 tablespoons canola oil
  • 1 medium red onion, finely diced
  • 4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
  • Kosher salt to taste
  • 1 teaspoon cumin seeds, coarsely ground
  • 2 teaspoons sweet paprika
  • 2 tablespoons ketchup
  • Freshly ground pepper to taste
  • 4 poached eggs

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