I’ve just discovered millet. I don’t know why I’ve never cooked this grain before, but I’m very impressed! It’s kind of a bit like a cross between quinoa and cous cous. Sort of. Anyway, it’s yum, and very versatile. This is the second millet dish I’ve cooked in a week, and I’m definitely going to be keeping this grain in the cupboard for last-minute use.
This dish is really simple, yet really yum. Even though it has a fresh chilli in it (I couldn’t find jalapenos) it’s not hot, just flavoursome. And the lime juice really makes it – try it and see!
Serves 4 (although we must be pigs because we ate it all between 2!)
Time: 45 mins
- 30mL peanut or vegetable oil (I used almond oil, olive oil would work fine too)
- 1 clove garlic, minced
- 1 cup millet
- 1 small onion, diced finely
- 1 jalapeno, seeded and minced (I used a finely chopped green chilli)
- 2 cups vegetable broth
- 2 tbs + 1 tsp tomato paste
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/3 cup finely diced tomato, plus extra for garnish (about 1 medium-size, firm, ripe tomato)
- 1.5 tbs finely chopped coriander
- freshly squeezed lime juice, for garnish
Heat the oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeno (or chilli), and fry, stirring occasionally, until the onion is soft and slightly golden, 6-8 mins. Add the millet, stir to coat, and saute for 4-6 mins, until the millet is lightly golden. pour in the vegetable broth and add the tomato paste, salt, cumin, and diced fresh tomato.
Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25-30 mins until all liquid is absorbed.
Remove from the heat and allow to sit, covered, for 10 mins, then sprinkle with chopped coriander and fluff the millet with a fork. Garnish each serving with a little fresh lime juice and diced tomato.
Source: Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero