Millet. I had no idea what it was until Bob sent me some to sample.
You know, Bob… of Bob’s Red Mill.
Yeah, we’re on a first-name basis now and he likes to send me samples from time to time. Boy, am I glad he does because honestly, I would have never given millet a second look. I mean, what IS it?
Well, according to The Kitchn:
Millet is a woefully overlooked grain, mildly sweet and nutty and so versatile it can be used in everything from pilafs to cookies. It has a soothing, comforting quality that makes it ideal for fall and winter meals.
After making some for dinner I concur! This stuff is great!
Not really knowing what to do with it, I decided to cook up a batch and treat it sort of like rice even though it reminded me more of couscous.
I used the basic 1-2 ratio on the bag and my first batch came out perfect!
At least I thought so. It was fluffy and light. Not soggy or overcooked.
I tried a bit and pulled out a few things to make a simple “Fried Millet.”
The family didn’t seem that turned off. The 2-year-old thought it was rice so I went with that. The 8-year-old didn’t like the “bits” in it — aka the vegetables, but he ate some. And the Husband… well The Husband asked for seconds. Seconds! Yea, I couldn’t believe it either. Who would have thunk it — My soda-drinking, fast-food eating husband is a fan of millet!
HA! The thought of it makes me laugh.
Here’s what I did. Maybe you can re-create a similar millet experience in your house…
- 1/2 cup uncooked millet (110g)
- 1 cup water
- 1 tsp coconut oil (olive oil would also work)
- 1 small sweet onion, diced
- 1 medium sized carrot, diced
- About 1 cup raw kale finely chopped (50g)
Bring 1 cup water to a boil. Add the millet. Bring back up to a boil, then cover, lower to a simmer. Continue to cook for about 20 minutes until all the liquid is absorbed.
Once the millet is done, heat the oil in a skillet over medium-high heat. Add the onion, carrots and a pinch of salt and cook for a few minutes until the onion starts to become translucent and the carrots caramelize a touch.
Add the kale to the skillet and cook down for a minute or 2.
Add the cooked millet.
Stir in, combining all the flavors and cook for another minute, then turn off the heat.
Note: Sorry for the bad photos. I ran out of daylight.
I served mine with some pan-fried tilapia and roasted broccoli.
It was a great meal! I can honestly say I will be making millet again. I may even experiment with it in some baked goods.
|Servings||Amt per Serving|
|155||2g||4g||old: 2.5||new: 4|
Full Disclosure: This is not a sponsored post but Bob’s Red Mill sends me samples from time to time. I was not compensated. All opinions are my own.