I heard about millet one morning on NPR coming home from the gym. They compared it to brown rice, with a shorter cooking time, or quinoa, without the protein factor. I decided to get me a bag of it and see how it tastes. I found this recipe and thought I'd give it a try!
Cooked millet.
WARM MILLET SALAD WITH BRUSSELS SPROUTS, CREAMED MUSHROOMS AND SAGE
Serves 6
Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts. Millet has wonderful flavor, especially when toasted and, like quinoa or brown rice, makes an excellent gluten-free stuffing alternative.
Millet with sauteed onions and brussel sprouts.
Ingredients
1 cup millet
Salt and ground black pepper to taste
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
3 cups sliced mushrooms
1/4 cup half-and-half
1 tablespoon chopped fresh sage
2 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
3 cups sliced mushrooms
1/4 cup half-and-half
1 tablespoon chopped fresh sage
2 tablespoons lemon juice
Method
Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in skillet, add mushrooms, salt and pepper and cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss.
The finished piece! Includes sauteed mushrooms, spinach, brussel sprouts and onions!
Nutrition
Per serving (about 13oz/371g-wt.): 380 calories (70 from fat), 7g total fat, 1.5g saturated fat, 5mg cholesterol, 220mg sodium, 68g total carbohydrate (6g dietary fiber, 3g sugar), 12g protein
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