Cheesy puffed millet squares

by Marisa McClellan (Subscribe to Marisa McClellan's posts)
Posted Sep 20th 2007 6:40PM
Filed under: Snacks, Grains, Recipes, Baking

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My new favorite cereal is puffed millet. I know that sounds sort of boring, but it is really quite delicious. And apparently, it's good for more than cereal. As I was emptying the latest bag into the jar where I keep it, I noticed a recipe on the back for Cheesy Dill Squares (it's the Arrowhead Mills brand). They sound pretty yummy, sort of a savory rice crispy treat.

In a large bowl, you mix 1 cup of grated cheese, 1 teaspoon dill, 1/4 of butter, 1/2 cup of pastry flour and 1 beaten egg. Once all that is combined, you fold in 2 cups of puffed millet and then pour it all into a greased 8 inch baking pan. Bake at 350 degrees for 20 to 25 minutes, until the top is golden and brown. An added bonus to this recipe is that it would be easy to convert it into a wheat/gluten free one, if you were to substitute a different flour for the standard one. Happy baking!

Tags: bars, cheesy, dill, millet, puffed, snacks

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Reader Comments (Page 1 of 1)

9-21-2007 @ 2:22PM

RobynT said...

this sounds really good. i am always on the lookout for savory snacks that are healthier, but as satisfying as things like potato chips.

can you tell us more about the millet? are they round or oblong? (i can't really tell from the pictures online.) i'm imagining puffed rice... is it similar? do you just eat it plain? with milk? anything else?

9-21-2007 @ 2:29PM

Marisa McClellan said...

Before they are puffed, millet are small round dots. They are about the size of those silver balls that you get around the holidays for cookie decoration. When they are puffed, they become like those styrofoam dots that sometimes come in packaging and get all over the place. (Those are really good, appetizing descriptions, aren't they?).

In puffed form I just eat them with milk, like you would puffed rice or rice krispies. They have a lot in common with those types of cereal, although they don't have a ton of crunch.

In addition to eating them with milk, I'll sometimes add them to creamed soup, for added texture and heft (I made a batch of sweet potato soup recently that was terrific with these little guys).

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