Description
Finally, a recipe for how to cook millet that actually tastes good! Simple steps and savory ingredients create this fluffy gluten-free side dish that pairs just as well with non-starchy veggies and various proteins as it does with creamy soups or stews. The warm, nutty flavor of this millet recipe does not disappoint.
Ingredients
2 cups low-sodium chicken broth
1/2 cup pearled millet
1 tablespoon high-quality extra virgin olive oil
1 medium to large shallot, chopped
1 large clove garlic, crushed and diced
1 tablespoon fresh thyme (or 1 teaspoon dried)
1/4 teaspoon fine sea salt
1/2 cup sprouted walnuts, chopped (optional)
Instructions
- Prep the Garlic: Crush and dice the garlic and set it aside to rest to activate the alliinase enzyme.
- Toast the Millet: In a wide skillet on medium-low heat, toast the millet in a dry pan. Gently shake the pan back and forth every 30-60 seconds for about 5 minutes or until fragrant. It should smell like nutty popcorn. (If you’re in a hurry, you can skip toasting the millet, but it enhances the flavor.)
- Prep the Shallot: While the millet toasts, chop the shallot and remove the thyme leaves from the woodiest stems, until you have about 1 tablespoon.
- Cook: Once the millet is toasted, add the olive oil, shallots and garlic, and stir until evenly coated. Cook for about 1-2 minutes, keeping an eye on the millet so it doesn’t burn. It will brown very quickly.
- Boil: Carefully add the broth (it will sputter due to the hot pan). Add the sea salt, and increase the heat to a boil, then reduce to a simmer, add the thyme, cover and let cook for 15-20 minutes, or until the liquid is absorbed. Just like rice, resist the temptation to lift the lid often as this will release necessary steam.
- Cool: Let the millet stand for a couple of minutes, then fluff with a fork and sprinkle in the chopped walnuts if desired. Serve with lots of non-starchy veggies and a protein of your choice.
Notes
To make this millet recipe vegan, use veggie stock or water instead of chicken broth.
To retain the fluffy texture, millet reheats best in a steam oven. Otherwise, it tastes best consumed the day of unless mixed into another warm, high-moisture dish such as a soup or stew. The grittier second-day texture pairs well against Creamy Broccoli Soup when used as a garnish.
