If you’re looking for something different as a side dish, here’s a tasty way to go. If you haven’t tried millet, or just used it for breakfast, this gives you a great introduction to using it as a savory side dish. Per usual, the recipe is very adjustable – carrot is one way to go but parsnips, butternut squash, or even pea puree would work just as well depending on your family’s tastes. It’s fairly quick, about 30 minutes to prepare, and quite an easy, straightforward recipe. Enjoy something different!
First, in a 12″ skillet over medium heat dry toast:
1 cup whole millet
While the millet is toasting, in a 4-quart saucepan, over medium high heat, bring to a boil:
2 cups stock (I used vegetable stock but use any type you like, or even water, works)
Once millet is toasted (about 3-5 minutes, stirring occasionally), add it to the boiling stock. Stir to combine, cover and reduce heat to medium low or low, and cook through, about 20 minutes, until water is evaporated and the millet is softened.
While the millet cooks, in a double boiler, steam:
3/4 cup carrots (I used the pre-sliced but any kind will work)
Steam until soft and then blend, using a hand-held immersion blender with:
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin (or 1/2 teaspoon cumin and 1/2 teaspoon turmeric)
1 teaspoon sweet paprika
1/2 teaspoon ground coriander
Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black ground pepper)
In the bowl of a food processor, or using a hand grater, grate:
6-8 baby carrots
You should have about 1/3 to 1/2 cup. Once the millet is cooked, stir in these grated carrots and cover again. Let sit for 2-3 minutes. Once the cooked carrots are pureed (you could also use a food processor or stand blender), add to the millet mixture, stirring to combine.
Finish with some avocado oil, vegan butter or margarine; or a squeeze of lemon and/or 1/2 teaspoon grated lemon rind. Garnish with some cilantro, green onions or chopped carrot top if desired. Serves 8.