Hello guys,
I have been researching and recipe testing grains and legumes. Millet was a familiar-strange grain to me. I have known it all my life and it is cultivated in Nigeria but not used extensively in the eastern part where I come from. I think we made cereal with it once and fermented and blended it with corn to make pap at some point.
Millet is an ancient grain, pale tan in colour, spherical in shape with a mild corn flavour. Texture tends on you, you can cook it with a slight crunch like quinoa or cook it to a porridge consistency like oats, yes, you can make congee with it. It is commonly found in bird feed or puffed in breakfast cereal. Millet is naturally gluten free and a source of fibre since it eating whole.
This delicious recipe was adapted from the recipe I found on the Bob’s Red Mill millet package I bought. I adjusted the sauce and ratio of corn starch, this is so good.
If you are in Nigeria and wondering what to do with millets which is quite abundant, you are in luck, I have great millet recipes coming!
Yields 4
Asian style millet stir fry which is quick and easy to make and packed with flavour. Feel free to toss in other vegetables in your refrigerator such as mushrooms, peppers, carrots etc. Enjoy!
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 1 cup millet
- Salt (to cook millet)
- 2 tablespoons vegetable oil
- 1 clove garlic (minced)
- 1 onion (fine dice)
- 1 thumb ginger (minced)
- 1 green chili (optional)
- ½ head broccoli (cut in florets)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 teaspoon corn starch
- ¼ cup water
Instructions
- Bring 4 cups of water to a boil and lightly salt it. Add the millet when it starts boiling again, reduce heat to medium and simmer for 15-20 minutes. Check from 15 minutes, depends on how much of a bite you want on the millet. Do not overcook otherwise it will be mushy in the stir-fry.
- Strain and set aside to cool down. I prefer to cook millets in more water and strain than to let it absorb all the water.
- In a bowl, mix the soy sauce, rice vinegar, honey, corn starch and water. Set aside.
- Heat oil in a wok, skillet or large frying pan. Sauté onions for 2 minutes. Add garlic and ginger and cook for 1 minute.
- Add broccoli and chili (if using). Cook until broccoli is cooked.
- Add cooked millet to the pan and stir till warmed through. Add the soy mixture and cook till liquid is absorbed.
- Serve hot with your choice of protein. Enjoy.
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