There is wild world of whole grains available to us, and in this article I’ll introduce you to one that might be unfamiliar – it’s MILLET. This Millet Fried Rice Recipe is the perfect introduction to this whole grain.
You can read more about other whole grains and new recipes in the following articles:
- What is Freekeh + a Freekeh Salad Recipe
- What is Einkorn?
- What is Buckwheat + 7 Buckwheat Recipes
- What is Kaniwa + Kaniwa Stew Recipe?
While millet is often overlooked in favor or more popular quinoa, I learned a new respect for this 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.’ I was originally inspired by one of Heidi Swanson’s recipes, in combination with 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