The other day, I was in the mood for fried rice but didn’t have the type of rice I wanted to use, so I “settled” for millet. Wow, I’m so glad I did. The flavors and texture were equally as good with millet and the nutritional value may even be better with this ancient grain.
Millet was actually the principle grain in China before rice became popular and is still relied on in Africa, Asia, and Russia. It’s gluten-free, high in protein, fiber, iron, magnesium and potassium and is a source of silica, which is important for maintaining bone health.
I find the creamy texture also great for making breakfast porridge and it makes a hardy addition to soups. The recipe below is colorful and oh so tasty!
3 cups of cooked millet (cooked in vegetable broth)
grapeseed oil for sautéing and frying
2 c green cabbage, finely chopped
1 medium onion, finely chopped
1 large carrot, shredded
2 eggs, scrambled
2 – 3 T tamari or soy sauce
black pepper to taste
¼ c parsley, chopped
sesame oil for drizzling
1. Heat 1 – 2 T oil in dutch oven and add the cabbage and onion. Stir well and sauté until tender.
2. Add the carrot and continue to cook for a few minutes.
3. Move the vegetables to the side of the pan and add 2 – 3 T more of oil. Add the millet and mix to coat it lightly in oil.
4. Mix the vegetables and millet together and “fry” the mixture, allowing the millet to brown slightly.
5. Fold in the egg and parsley, then turn off the heat and drizzle with sesame oil. Serve hot/warm.