I signed up for a local farmer-based grocery service called Yellow Bird last year. I like the idea that the products I get are not a result of factory farming, don’t contribute to global warming like things that go through a corporate supply chain, and that everything rotates with the seasons. One of the coolest things though is that you get a box but have no idea of what’s going to be in it. As a result, I’ve come face to face with cabbage, Brussels sprouts, Napa Cabbage, turnips, daikon radishes, spelt, barley and now… millet.
Millet is a whole grain. Full of fiber, high in protein, vitamins, is gluten free, and good for heart health according to multiple sources. It also tastes good and reminds me of a good fluffy cous-cous.
After reading a totally heart warming story about this guy who is bike backpacking across the world and how he adopted a kitten along the way, I paired my first batch with a whole bag of sauteed spinach and a yellow onion with some seasonings and then served it with shrimp on the first night and scallops the next day.
You can make this vegan and low/no oil if you like. I used a couple teaspoons of olive oil and some no sodium zero fat chicken stock to add a little extra flavor. I was tempted to use my go to spices like chipotle powder for a smoky spicy kick, and then the jar of sriracha was staring at me too, but I wanted to actually taste millet for the first time. It was great. Here’s one preparation of millet that I found on the web.
I’d highly recommend this dish and will probably add it into my whole grain rotation in the future.
- 1 1/2 cups millet
- 3 cups water
- A small amount of Kosher salt, Mrs. Dash or Sumac for a no sodium option
- Pour 1 1/2 cups millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently.
- Pour in 3 cups water and add a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 17 minutes, until the water has been completely absorbed.
- Fluff the millet with a fork – season with Thyme, basil, pepper and anything else you enjoy
- To serve as a side, sprinkle the juice of 1 lemon and some parsley over the dish