Vegetable Millet
I wanted a grain that was a bit off the beaten-track the other day (unlike pasta and rice, which I see all the time) and unearthed about a cup of millet in my pantry. I googled the liquid to millet ratio (it’s 2 to 1 in case you were wondering) and simply sauteed whatever veggies I found in my fridge while the millet was cooking. It ended up being a combo of chili leaves, jalapeno, onion, garlic, carrot, and fried tofu blocks.
To be honest, I don’t remember what spices I tossed in here, it was whatever looked good on the fly, and with a combination of spices, peppers, and chili leaves, it had some serious heat. Millet still isn’t my favorite grain though…maybe I’m doing it wrong, but even cooked in stock it just seemed a bit dry and flavorless.
Selah.
I have never thought of putting millet in a stir fry – I usually make a loaf. I find that if I toast the millet it makes it more flavorful, maybe if you try that you might like it better.