Spicy Mexi Millet

Are you familiar with millet? Until recently, my eyes passed over it at the store many times without giving it a second thought.


















At closer look I found out a few very interesting things about millet:

1.  It is a grain-like plant, the edible portion being the seeds.
2. Millet is a significant part of the diet in parts of Asia and Africa.
3. This crop does well in hot dry climates, where wheat and rice might not.
4. Just like the trendy seed quinoa, it is suitable for people following a gluten-free diet.
5. These seeds are made up of nearly 15% protein, along with being high in fiber, and containing minerals such as iron, magnesium, phosphorus, and potassium. 
6. If you don't end up liking millet, you can serve it up in your backyard bird feeder or make beanbags with it.

After my first experience with millet I have decided that I will not be using it as bird seed. Millet can be eaten porridge-style for breakfast, it shines as a substitute for rice and other grains in side dishes, it is a common wheat substitute in gluten-free breads, and it can also be made into sweet dishes like pudding. Now I just wonder why a grain with such potential to appear in any meal of the day, and even dessert, doesn't get more press. 

 

I have only just begun experimenting with millet in my kitchen, but I am off to a great start with this Spicy Mexi Millet (thanks Jessy!). This dish is like Spanish rice, and it is great as a hearty side dish. I stuffed peppers with it one night, and another night served it burrito-style atop sauteed cabbage with a drizzle of queso and avocado slices. 

I think this is the start of a beautiful relationship.

Spicy Mexi Millet

(adapted from happyveganface)

½ cup uncooked millet

1 cup water
1 cup cooked black beans (or pinto or kidney beans)
1 green pepper, diced small
1 small yellow onion, diced small

1 carrot, grated

1 large tomato, diced small
3 cloves of garlic, minced
1 tbsp chili powder
1 tbsp tomato paste
1 tbsp dried parsley
1 tbsp dried oregano
1 tsp cumin
½ tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
1/2 fresh jalapeno, seeded, finely diced
juice from ½ a lime

Place dry millet in a small pot and toast over medium-high heat for a few minutes. Add in the water and bring to a boil, then cover and reduce heat to low. Simmer about 15-18 minutes, until all the water has been absorbed.

Spray a large skillet generously with cooking spray, and heat over medium high. Toss in the green pepper and onions and saute for 5 minutes. Reduce heat to medium and stir in garlic and jalapenos, and saute for another minute. Mix in your beans, carrots, and spices and cook for another 2 minutes. Last, stir in the tomatoes and cook for another 5 minutes. 

Add the cooked millet to the skillet, stir in the lime juice and tomato paste, and serve.

Makes about 5-6 side dish servings, or stuffs an equal amount of peppers or tortillas.