Millet is my newest favorite grain. It’s so simple to cook and it takes on other flavors so easily just as rice does. But unlike most rice dishes, millet is lower in simple carbs and higher in complex carbs so a great alternative to those watching their blood sugar levels. Here’s a really easy recipe that incorporates some of the great Italian flavors we all enjoy – sun-dried tomatoes, olive oil, onion and garlic. This is definitely NOT a low-fat side dish! I used vegetable stock rather than a meat stock because most vegetable stocks have a nice mushroom flavor which adds umami to the dish. Be sure to use sun-dried tomatoes in oil because some of that oil will be used in cooking the dish.
First, cook per package directions (except using stock instead of water):
1/2 cup millet
in 1 1/2 cups vegetable stock
Generally, this means toasting the whole millet in a little oil and then adding it to the boiling stock, covering and cooking on low heat for 30-40 minutes until the liquid is absorbed and the millet is soft. I like to take it off the heat at this point, leave the cover for a few minutes and then fluff the millet with a fork.
In the same skillet, heat until shimmering:
2 tablespoon olive oil (from a jar of sun-dried tomatoes)
Add and cook until tender, over medium heat:
1 medium onion, diced
1 cup shredded carrots* (optional)
When the onion is translucent, add:
1/2 cup diced sun-dried tomatoes
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon cumin (or turmeric)
2 teaspoons Italian herb mix (or dried thyme, oregano, marjoram, and basil)
Mix thoroughly so that the onion mixture is covered with the herbs. Continue cooking until the tomatoes and garlic are heated through, 2-3 minutes. Stir in the cooked millet. If the millet is cold, continue to cook over medium low heat for 3-4 minutes to reheat the millet. Serves 4.
*I like a lot of vegetables in my grains so I added a cup of shredded carrots with the onions.