In search of an alternative to quinoa and rice, I finally managed to push my prejudices aside and open a rather dusty bag of millet that had been lurking at the back of the cupboard for some time. It’s now my favourite work lunch grain…
Here I’ve combined it with juicy, piquant sundried tomatoes, sweet peppers and mildly nutty chickpeas. It is definitely worth shrugging off the bird food thing with millet (buying it from a health food shop rather than a pet shop for a start) if you fancy a speedy gluten-free couscous-style dish with a bit of a bite. Additionally, millet is packed full of magnesium, vital for hormones, and rich in alkaline. What’s not to like?
Ingredients (2 servings)
1 large white onion
Oil to fry (I use a teaspoon of coconut oil)
1-2 cloves of garlic
1 chilli (optional)
1 tin of chickpeas
1 bulb of fennel
1 tablespoon of tahini paste (optional)
1 tablespoon of apple cider vinegar
Juice and zest of 1 lemon
1 red onion
- Rinse the millet in a sieve under the tap and shake as much water off as possible. Leave to drain.
- Dice, then fry the onions in a large saucepan until translucent. Add the garlic and chilli if using. Slice up the peppers and fennel, add, then stir in the sundried tomatoes and chickpeas.
- Tip the drained millet in, stir well and let it fry with the vegetables to toast the grains which will bring out its nutty flavour. Add the salt, apple cider vinegar and lemon zest and juice and tahini paste.
- Pour in 400 ml of water and gently simmer for 10-15 minutes or according to the instructions on the millet packet. Once the millet is done, remove from the heat, keep the lid on the saucepan and let it stand for 5-10 minutes or so to finish off absorbing the liquid.
- Just before serving, dice the red onion and stir through.
I am sharing this with Simple & in Season, created by Ren Behan and hosted this month by Elizabeth’s Kitchen Diary