Confession: I do not love millet. I do love up on whole-grains all day long, but millet is not something I can really get excited about (nor buckwheat or amaranth, in case you are wondering). Editorial Update: I am a confessed millet, buckwheat AND amaranth lover now!
But, I learned a new respect for this birdy little seed in the course of creating this recipe. Leftover millet is cooked up with lots of veggies and super flavorful sauce for a light but filling fried ‘rice.’ Like many of my recipes, Heid’s recipe was the initial inspiration, which I thought about while drafting the recipe but didn’t actually reference; I was equally inspired by my coworker’s penchant for mirin, which is a great condiment that I am trying to use more in my Asian-inspired cooking for that certain somethin-somethin!
Millet Fried ‘Rice’
1 cup millet
3 cups vegetable broth or water
2 Tablespoons peanut oil
¼ cup sliced red onion
½ cup sliced mushrooms
½ cup shredded carrot
3 cups finely sliced green cabbage
¼ cup sliced green onion
1 Tablespoon mirin
1 Tablespoon soy sauce
1 teaspoon toasted sesame oil
- In a saucepan, bring broth/water to a boil. Add millet, stir, cover, and simmer for 15 minutes or until soft. Remove from heat and let cool.
- In a large skillet heat 2 Tablespoons peanut oil over medium high heat. Add onions, mushrooms, and carrots and sauté until wilted. Add cabbage and cook until very soft, about five minutes.
- Stir in green onions and millet and sauté over high heat until millet browns slightly. Drizzle mirin, soy sauce, and sesame oil onto mixture and cook until liquid is absorbed, adding more liquid if you like.
- Remove from heat and serve. Enjoy!
Yield: 3-4 servings