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From the "Veggie Table" |
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Back to "The Kitchen" |
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Back to "The Junior Florida Explorer's Page" home page. |
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Oriental-Style Millet |
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From the book: "Cooking the Whole Foods Way"
By : Christina Pirello
Page 61 |
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Millet is one of the natural wonders of the culinary world. It is one of the most versitile grains, with a delicious, nutty flavor. It cooks up creamy and stewlike or you can simply pan-roast it to make it fluffy and light, enhancing and supporting the other flavors in the dish, as in this exotic grain dish. |
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1 cup millet, rinsed
3 cups spring or filtered water
Soy sauce
1 to 2 teaspoons dark sesame oil
3 to 4 slices gingerroot, minced
2 cloves of garlic, minced
1 small carrot, finely diced
2 to 3 green onions, cut into thin diagonal slices |
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1 teaspoon fresh ginger juice (see below for recipe)
1 teaspoon brown rice syrup
1 tablespoon brown rice vinager
2 tablespoons shelled peanuts, pan toasted (see below for recipe) |
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Heat a deep, dry skillet over medium heat. Drain millet well before toasting so that it toasts evenly and doesn't burn. Add to skillet and toast about 5 minutes, until millet puffs and begins to pop. Add water and a spronkle of soy sauce and bring to a boil. Reduce heat, cover,and simmer 30 minutes or untill the liquid is nearly absorbed. Remove from heat and allow to stand, covered, 10 minutes. Fluff with fork and transfer to a serving bowl.
Heat sesame oil in a skillet over medium heat. Add ginger and garlic and cook 2 to 3 minutes. Add carrot and green onions and cook until tender, 2 to 3 minutes. Sprinkle with a little soy sauce and stir in ginger juice and rice syrup. Remove from heat and stir in rice vinegar and peanuts. Fold into hot millet. Serve warm, as millet tends to stiffen as it cools
Makes 4 or 5 servings. |
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Note: Ginger juice is obtained by finely grating gingerroot and squeezing the juice from the pulp. |
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Note: Lightly dry-roast nut pieces in a skillet over medium heat until fragrant, about 3 minutes. Coursely mince and set aside until needed. |
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