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.
1 cup millet, rinsed
3 cups water
Salt, to taste
1 tablespoon or more of organic peanut oil or vegetable oil, divided
1 tablespoon toasted sesame oil, divided
2 eggs, beaten
1/2 inch fresh ginger, skin removed and finely chopped or grated through a Microplane
2 cloves garlic, minced or pressed
3 carrots, sliced into ribbons with a vegetable peeler
Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces
1/2 cup chopped green onions
1 tablespoon tamari, shoyu or soy sauce*
Recommended garnishes: chopped fresh cilantro and red pepper flakes
Cook the millet: Bring 3 cups of salted water to a boil in a large saucepan. Add the millet, lower to a simmer and cook, covered, for 20 to 25 minutes. Fluff with a fork, season with salt to taste and let it rest, covered, for 5 minutes. (You can do this ahead of time and refrigerate the leftover millet until you’re ready to heat up the skillet).
Arrange all of your prepared ingredients within easy reach the stove. Over medium-high heat, heat half of the peanut/vegetable oil and half of the sesame oil in a wok or large skillet. Once it is hot, pour in the eggs and swirl the pan to create a thin layer of egg. Let it set up (about 45 seconds), then fold the eggs over on themselves and cook for about another 30 seconds and transfer to a plate or cutting board. Let it cool a little and then slice it into strips.
Wipe off any remaining egg from the pan and return it to medium-high heat. Add the remaining oil and let it heat up enough so that a drop of water sizzles on contact. Stir in the ginger and garlic and cook for about 15 seconds. Stir in the carrots, asparagus and green onions for another 30 seconds, stirring constantly. Stir in the millet and tamari/shoyu/soy sauce for 30 seconds, then add the egg and cook for another 30 seconds.
Divide into two bowls and top with some fresh cilantro leaves, a sprinkle of red pepper flakes and a little dash of shoyu, sesame oil or tamari, if necessary.
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, what’s 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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.