Dinner came from bags last night, or so it seemed.
Millet (from the market in Iowa – look how cheap!)
Vegetable broth (Got this from the co-op. Just add 2T. to 1 c. boiling water.)
I made millet pilaf last night – my first foray into millet! I used this article to inform my millet-making (I would recommend using a little more broth than they suggest). I used the fluffy millet method, which involved heating the millet in the skillet before adding the boiling veggie broth. On the side I prepared some veggies and beans, then mixed it all together. When we tasted the pilaf it was okay but not amazing. Dave thought it needed tomato sauce… so we added a couple spoonfuls to our bowls and man, it totally made the dish! After we added the tomato sauce I loved it!
- 1c. millet
- 2 1/2-3c. vegetable broth
- 1c. kidney beans (1/2c. dry)
- 1 carrot, chopped
- 1 onion, chopped
- 1-2c. broccoli, chopped small
- 1c. tomato sauce
- 1T. italian seasoning
- 2 cloves garlic, chopped
- 1/2t. salt
In a small saucepan, bring the vegetable broth to a boil. Toast the millet in a large saucepan over high heat. Stir frequently. When the millet starts popping (you’ll also start smelling it), add the boiling broth to the millet. Return to a boil, cover, and let simmer for 20-25 minutes, or until all the water is absorbed in the millet.
Saute onion and carrot in olive oil over medium high heat. After 5-10 minutes add the broccoli, garlic, seasonings, and salt. Saute until all veggies are soft.
Combine the millet, kidney beans (drained and rinsed), vegetables, and tomato sauce and mix well. Salt to taste. Serves 2.
I’m off to run in my new shirt!
Last chance to vote in the reader recipe poll!