sun dried tomatoes – cookingwithoutallergens

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.

This is a great way to use up leftover chicken. I used chicken breasts but 16 ounces of any chicken works just fine. Like mushroom soup, this is a pretty easy recipe to make. It can be done with either whole small mushrooms or sliced ones (I usually buy the cleaned, pre-sliced at the store). For a stronger mushroom flavor, use mushroom stock instead of chicken stock. Makes 4 generous portions.

In a 12″ high-sided skillet, heat over medium high:

2 tablespoons olive oil

When shimmering add:

1 medium onion, diced

Cook for about 3 minutes until onions are translucent before adding:

4 teaspoons minced garlic (about 4 cloves)

1/3 cup sliced sun-dried tomatoes (in oil)

1 tablespoon of the tomato oil

Cook for about a minute so that the tomato flavor comes out. Add:

12 ounces mushrooms

Cook until the mushrooms begin to soften, about 4 minutes, over medium heat. Stir into the pan:

2 tablespoons all-purpose, gluten-free flour

Stir to combine the flour with the fat in the pan before adding:

1 cup chicken stock (or mushroom)

1 cup non-dairy milk (any kind EXCEPT soy which will not thicken)

Stir to combine and continue stirring until the mixture thickens, about 3 minutes. Add:

1 teaspoon dried Italian herbs

1/2 cup parmesan cheese

Salt and pepper to taste (1/2 teaspoon salt and 1/4 teaspoon ground black pepper)

2 cooked chicken breasts, sliced into strips*

Cook the mixture for about 5 minutes to warm the chicken and melt the cheese. Serve over pasta or rice. I can testify that it’s delicious over zucchini noodles! Top with chopped parsley or scallion greens and additional cheese.

*To make this dish vegan, instead of adding the chicken stock, use mushroom or vegetable stock and substitute a 12-ounce can of white beans along with 2 cups of greens (spinach, chard, etc.) along with the stock.