Have you ever tried millet?
It tastes similar to quinoa, yet it has a little sweeter corn-like flavor, which I think goes well with so many ingredients. It also maintains a somewhat firmer texture when cooked than quinoa. I love that millet is alkalinizing to the body, easy to digest, and perfect for healing gastrointestinal issues. Not a claim, just according to research. I also love that it’s loaded with fiber, magnesium, phosphorus and protein. Yes, it’s healthy, super healthy but that doesn’t mean it tastes like tree bark!
This gluten free, soy free, and vegan millet recipe is a one-bowl-meal.
Any ingredient will work…well maybe not sea urchin, but you get the idea. I sent my three younger boys leftovers for school lunches. All the tupperware came back empty, yet one had a note on it from his teacher, “The aides and I couldn’t resist to ask you for the recipe if you don’t mind, it looked delicious”. I was flattered that my son’s lunch stirred a temptation in her for something she hasn’t tried before – and to actually make it! She told me later in the week that she would never have bought millet, or ever tried a recipe like this if she did not smell how good it could be. Don’t you just love that?
That’s when I realized that maybe I should post the recipe. Sometimes I think some of my recipes are not necessary to post because anyone can make this, or find one like it on the web, but every now and then I’m reminded that I should post recipes like this.
We are not a vegan family, but I do like to make vegan foods a few times a week just to lighten things up a bit. For my family, going meat free just isn’t an option considering the nutritional deficiencies and gut issues we are still battling, but a meat-free meal is just perfect on those days where you want something light. And I can’t spend more than 30 minutes in the kitchen.
I usually make a big bowl to have extra for a leftover lunch (or dinner) the next day. My family LOVES this stuff. My younger boys (twins) always pick out all the crunchy stuff I put in, as if they’re digging for treasure, cranberries are a favorite for both. They usually do think alike.
I have made this millet salad with ingredients like dried tart cherries, walnuts, pepitas, parsley, jicama, scallions, green beans, yellow squash, butternut squash. There are a hundred combinations. I like to have one tart, one crunchy, one sweet, with herbs in there somewhere. Give millet a try, if you haven’t yet, and tell me what you think!
Enjoy!
Serves about 12 dinner bowls
Ingredients:
4 cups vegetable stock
2 cups millet
small red onion, finely diced
2 cups approximately sugar snap peas, chopped
1/2 cup dried tart cherries
1 jar roasted red peppers (I use Trader Joe’s brand), about 1 cup chopped
2 cups butternut squash, medium diced, roasted (see recipe below)
3 stalks celery, chopped
1/2 bunch fresh dill, chopped
1 cup marcona almonds, or regular slivered almonds
Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1/4 cup agave nectar
3 tablespoons kosher salt
2 teaspoons crushed black pepper
juice of 1 lemon
For the Roasted Butternut Squash:
Drizzle olive oil on cubed butternut squash placed in a parchment lined sheet pan. Sprinkle evenly with kosher salt (about 2 teaspoons). Bake in a preheated 400 degree F oven for 35-45 minutes, or until soft and has some brown marks. Let it cool before combining with the other ingredients.
For the Millet:
Pour vegetable stock into a medium saucepan on medium high heat, when boiling add millet. Reduce heat to simmer and cover with a tight lid. Cook for 30 minutes, or until all liquid has evaporated. You will see little holes throughout the top, similar to rice, when ready. Let it cool before transferring to a large bowl.
Add all the chopped up ingredients, toss to combine.
For the Vinaigrette:
In a small bowl or a glass jar (I reuse jam jars for this) combine all the vinaigrette ingredients and shake well. Add the vinaigrette to the salad and toss well. Serve room temperature.
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