Millet Stir-Fry

Posted by Hiba on Jul 29, 2013 in Recipes & Food

 

This recipe is so simple yet so tasty that I just had to share it.

Millet is a whole-grain that does not contain gluten, the protein complex found in wheat and its derivatives, including kamut, spelt, barley, rye, pasta and couscous.

When I use whole-grains, I try to focus on the non-gluten ones, mostly millet, amaranth, quinoa, buckwheat, rice and oats.

While I am not fundamentally against gluten, I do think that we consume it in huge doses, and that many people would be better off reducing their consumption of wheat and its derivatives as it is often difficult to digest.

One of my favorite whole grains is actually millet – it is similar to couscous in look and consistency but has a nuttier, more complex flavor. It is also a good source of B-vitamins, magnesium and phosphorus.

I usually make a big batch of whatever whole grain I make and then use it over several days: As a porridge in the morning (heated with some almond milk and topped with fruit and nuts/seeds and spices) as well as in salads or stir-frys.

Here is a simple stir-fry you can make using any whole grain.

Ingredients:

Cooked whole grain (preferably soaked in water overnight or for a few hours before cooking – if you don’t have time to do this at least rinse the whole grain well before cooking) – follow the instructions on the packaging

Steamed or boiled vegetables – here I used broccoli, carrots and zucchini

Pine seeds

Olive oil

Curry powder

 

Method

Cook the whole grain (here I used millet) and vegetables separately.

Heat a little olive oil in a wok and add the pine seeds. This gives them a lovely flavor that is a lot more interesting than raw pine seeds. Once the pine seeds are lightly browned, add the millet and vegetables then season with some curry powder and salt to taste.

Add some coriander or other herb as garnish.

Enjoy as a side or main dish!