Millet is a gluten free whole grain with a mild, nutty taste. It is alkalinizing, easy to digest and rich in B-vitamins and magnesium. It also makes a great alternative to white rice!
In this Millet “fried rice” recipe I suggest cooking the millet the night before and letting it sit in the fridge overnight. Allowing it to cool and dry out will give it more of a rice like texture and prevent it from becoming too mushy! Enjoy ?
Makes 4 servings
Nutritional value per serving: Calories 343 , Carbohydrates 39g, Protein 10g, Fat 11g
2 Tbsp sesame oil
3 Tbsp fresh ginger, shaved
5 garlic cloves, minced
1 small onion, chopped
2 bell peppers, chopped
Sea salt and Pepper, to taste
3 cups cooked, cold millet
2 Tbsp tamari
2 cups frozen peas and carrots
1/4 cup fresh parsley, finely chopped
2 Tbsp almond milk
1/4 cup green onion, diced (plus extra for garnish)
Heat the oil in a skillet over med-high heat. Add ginger and garlic and cook for 15-20 seconds. Add the chopped onion and cook for another 30-45 sec or until onion becomes translucent. Add in chopped peppers and cook for another minute. Season mixture with salt & pepper
Add the cooked millet, peas & carrots, tamari and parsley to the skillet and stir to combine. Continue to cook and stir the mixture until it is heated through. In a separate skillet scramble the eggs with the milk and diced green onion. Divide millet mixture evenly into serving dishes and top with scrambled egg. Garnish with freshly sliced green onion and serve warm.