Millet is a magnesium-rich staple mostly found in African and Asian cuisine. Not a true grain, this cereal grass has a lightly sweet and mild flavor that pairs well with many seasonings and is delicious served warm or chilled. This recipe is quick cooking and easily can be adapted by adding any number of vegetables as preferred or served simply as a cooked grain side dish. It also can be easily halved for smaller servings or doubled for a crowd.
- 2 cups millet (soaked for a minimum of 4 hours for optimum nutrition and digestion) Add to list
- 4 1/2 cups water or vegetable broth Add to list
- 1/2 teaspoon sea salt Add to list
- 2 carrots, grated Add to list
- 2 to 3 green onions, chopped Add to list
- 3 tablespoons sesame or extra virgin olive oil Add to list
- 2 tablespoons brown rice, apple cider or white balsamic vinegar Add to list
- Zucchini, mushrooms, red pepper flakes, hijiki, almonds and broccoli (optional) Add to list
In a large saucepan, add millet, water and salt. Bring to a boil then reduce heat. Cover and let simmer for 20 to 25 minutes, without stirring. Lift the lid and tilt the pan to see if the water has been absorbed. The millet will fluff up and expand to almost 4 times the original amount when fully cooked.
Let millet cool slightly then mix together remaining ingredients while warm for a hot side dish or allow to cool completely for a chilled salad. Leftovers can be kept refrigerated for 3 to 4 days.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2012.