Nothing says comfort food like millet. As the evenings get chillier, it's a wonderful, warming food to tuck into and is one of the most unique and wholesome grains out there.
Try adding the produce you already have sitting in your fridge, and create a delicious sauce to add protein, fibre, and chlorophyll to the mix.
Even more about millet:
Where: Millet is from Eastern Asia, and was a diet staple in Northern China until 618 A.D. It has remained an important crop not only in Asia but elsewhere in the world. It's cited in the New Testament, and was a dominant cereal crop into the Middle Ages.
What: Millet is gluten-free and high in amino acids (protein!), phosphorus and the B-complex vitamins. It is very easy to digest and alkaline-forming. You can cook it with more water for a millet-mash, or cook it with less water for a fluffy pilaf.
How: Cook millet by first rinsing thoroughly in a fine mesh colander. Then add to pot and heat on low for 1 to 2 minutes (dry toasting) until water is evaporated. Add water (1 1/4 cups water for 1 cup dry millet), bring to a boil and simmer, covered for about 25 minutes (until water is absorbed).
Storage: Millet can be stored in a glass jar in a cool dark cupboard. If purchasing more than a two month supply, store in the fridge or freezer (tightly wrapped).
Use: Make millet into porridge, veggies burgers, toss it into a soup or salad or just a cozy and colourful side dish -- that you can add anything into.
So get a little mad and make some millet in your kitchen!
Here is what I put together, in less than an hour!
Garden Fresh Millet Bowl
1 cup millet, rinsed and drained
1/2 butternut squash, cubed and roasted
1 handful swiss chard, chopped into bite size pieces
1 cup green beans, chopped
3 cloves garlic, minced
3 tbsp olive oil
1 tbsp sea salt
1/4 cup chopped fresh parsley
1/4 cup cherry tomatoes, sliced
Preheat oven to 350F.
1. Peel and cube butternut squash in to small pieces, toss with olive oil and sea salt. Place on baking sheet and bake in warm oven for 45 minutes - 1 hour. (Toss and turn after 30 minutes).
2. Rinse millet in a fine mesh colander and drain. Place into pot and dry toast for 1-2 minutes on low heat until water evaporates.
3. Pour in 1 1/2 cups of water, bring to a boil and then lower heat and simmer with the lid closed for 25 minutes (until all the water has absorbed).
4. Wash and chop swiss chard, green beans into small bite size pieces and mince the garlic.
5. In a saucepan over medium heat, add 1 tbsp olive oil + minced garlic. After about 1 minute add in the green beans and stir for another 2 minutes. Add in swiss chard and lightly saute until just soft, but still bright green. Turn off heat.
6. Once squash and millet are done, toss all ingredients into a large bowl and mix together.
7. Garnish with chopped parsley, cherry tomatoes and sea salt to taste.
Green Hemp-Tahini Sauce
2 tbsp tahini (sesame paste)
2 tbsp water
1 scoop Hemp protein powder
1 tbsp tamari
1 tbsp lemon juice
pinch of sea salt
Blend all ingredients in a Vita- Mix! For a smoothie creamy sauce!
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