This stir-fried millet with seasonal vegetables is comforting, delicious and filling. It’s perfect for rainy spring days. I used asparagus and carrots here, but feel free to substitute sliced broccoli, bell pepper strips, or any other thinly sliced vegetable.
Recipe adapted from Super Natural Cooking by Heidi Swanson.
Fun nutrition facts: You may recognize millet as bird food but it is totally people food, too! Heidi says it is easily digestible and high in magnesium. It is also gluten free. I have played around with cooked millet and found I prefer it in savory meals, this one being my favorite. You can also add raw millet to baked goods for a fun crunch, like I did in my pumpkin bread.
Change it up: Feel free to substitute cooked rice for the millet if you prefer, but I love the almost creamy, fluffy texture of millet.
Make it nut free: Use vegetable oil instead of peanut oil.
*Wait, whatโs that? Shoyu is a Japanese soy sauce that doesn’t taste as harsh or salty as most other soy sauces. It is not gluten free, however. Substitute reduced sodium tamari if you are sensitive to gluten.
Thank you: to Native Roots Market for supplying those gorgeous local eggs and the dried millet.
Recipe from Cookie and Kate: https://cookieandkate.com/springtime-stir-fried-millet/