It’s official; I am in love. No, I am not leaving the hubby, but rather really enjoying Millet lately. Like a lot. What’s millet? Well, it is most often associated as the main ingredient in bird seed, it is not just “for the birds.” It’s a whole grain that is gluten-free, easy to make and goes with everything.
Millet is high in phosphorus which plays a huge importance in bone and nervous system maintenance, as well as the process our body uses to process energy from food. If you live a plant-based or gluten-free lifestyle, you may be in short supply of phosphorus, so millet once a week can establish a higher level for you.
This recipe started in one direction and ended up somewhere else. Don’t you love it when that happens? Well, it ended up being delicious, and more so than I expected. I don’t have a great name for this goodie. Maybe the Golden Pilaf? Sure! Let’s go with that…
Ingredients for 4 servings of the Golden Pilaf
- 1 cup of dried millet
- 2 & 1/4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, shredded
- 1 cup of spinach
- 1 cup chopped mushrooms
- 2 garlic cloves
- 2 tsp tumeric
- 1 tsp cinnamon
- 1 tsp ginger
- Juice of 1 orange
- 1/2 cup of raisins
- 1/3 cup pine nuts
- 1/2 cup fresh cilantro
- Begin boiling 2 cups of your vegetable broth. When it begins to roll, add the dried millet. Let it simmer until the water has been absorbed (about 20 minutes)
- While the millet is boiling, add the other 1/4 of broth into a wok or skillet. Add the garlic, onion, and spinach. Cook until soft, then add the mushrooms, carrots, raisins, pine nuts and cilantro. Cook for another 2-3 minutes.
- When the millet is ready, add the millet to your skillet and mix with the cooked produce.
- Add the juice from the orange, tumeric, ginger and cinnamon before removing from the heat.
- Stir until the juice has been absorbed.