There’s an art to millet. It can be savory or sweet, creamy or thick like polenta. This time, let’s go savory and creamy, shall we? This is a grain-free dream.
Millet is so comforting with sautéed vegetables… try mushrooms, rainbow chard, garlic, and onions. Simple, nourishing, and divinely delicious. Let’s dig in!
Savory Vegetable Millet
Servings 4
Ingredients
- 3 tbsp olive oil
- 1 cup millet
- 3 cups water or homemade stock
- 1 whole yellow onion
- 3 cloves garlic
- 4 leaves rainbow chard with stems
- 8 ounces Crimini mushrooms
- ½ lemon juice of
- salt & pepper to taste
Instructions
- Measure out one cup of millet and grind/blend until smooth. I use my Vitamix, blending it until is is smooth and has a flour-like texture. This is the real trick with millet; it needs to be ground down from its seed form into a soft, pliable mixture. This is an essential step for a creamy texture.
- Heat a small pot with 1 tbsp olive oil, fully coating the bottom of the pot over medium-high heat.
- Add ground down millet to the pot along with water or homemade stock. Stir to blend everything together. Let it sit uncovered until it comes to a boil.
- Chop onion, chard, and mushrooms. Mince garlic.
- Once the millet comes to a boil, lower the heat to simmer and cover. Simmer for 10-15 minutes. Side note: the shorter the time, the less dense it will be. I like my millet creamy but if you want it even thicker, similar to a polenta, make sure to cook it a bit longer.
- Add olive oil to a large skillet and heat over medium-high heat. Add vegetables, stirring occasionally, add lemon juice, and season with salt and pepper.
- Stir millet occasionally and place lid back on the pot.
- Once millet is cooked to the consistency you desire, plate with a ladle.
- Add vegetables on top of the plated millet and serve. Add additional seasoning if desired.
