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Millet Cream Tarator Dip

Millet Cream Tarator Dip


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Millet Cream Tarator DipHugh 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.

Eating healthy should still be delicious.

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

Ingredients3/4 cup coarsely chopped walnuts, toasted2 garlic cloves1 cup Millet Cream (see below)2 tablespoons fresh lemon juice3/4 teaspoon kosher salt1/3 cup extra-virgin olive oil, divided1/2 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 CreamSomething 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

Ingredients2 cups water1/2 cup uncooked millet or instant brown rice1 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

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Watch the video: Tarator Sauce