Millet, it’s not just bird food. 🙂 This protein-rich, gluten-free grain is a must try for anyone who is looking to expand their variety of protein-rich food sources and hasn’t yet had the pleasure of trying it. It’s so simple to prepare and can be seasoned various different ways. I prefer to buy it in bulk, and then store it in jars in the refrigerator until ready for use.
This dish in particular has become one of my favorite dishes, very warm and soothing. I usually look forward to eating it as breakfast, especially if my stomach is a bit upset, this dish can be very comforting. I look forward to adding it to other dishes in the future or even using it as a side, and playing around with the spices to change the flavor. Here is the basic recipe, try as is or add vegetables, nuts and dried fruits to the mix.
- Millet (cooked with water)
- Pink Himalayan Sea Salt
- Star Anise (opt.)
- chopped nuts and dried fruit (opt.)
- Prepare Millet (1 part millet to 2 parts water) Optional: add star anise to the water while cooking for extra flavor and added medicinal benefits.
- To prepare Millet: simmer for 20-25 minutes, remove from heat and let stand 10-15 minutes.
- In a small sauce pan, prepare vaghar (seasoning). Melt ghee and add seasonings: Heavy on the turmeric, add also cumin and coriander.
- Combine Millet with Vaghar, sprinkle with salt to taste and ENJOY!
- Try also as a base or add other things, I really enjoyed adding chopped cashews and dried fruit to this dish for breakfast.
- Cooking with Spices (spiritualfoodie.wordpress.com)
- The strange and magical world of gluten free grains! (julzobcessions.wordpress.com)
- Millet: The Next Quinoa? (globalfoodpolitics.wordpress.com)