First of all, you are probably wondering what this recipe redux thing is. I’m excited to be a part of it. Recipe Redux is a collaboration of dietitians who decided to get other RDs together to have a recipe challenge every month. If you need some new recipes to add to your repertoire, check it out: http://thereciperedux.com
The challenge this month was to find a new ingredient and make something delicious. I have had a very intimidating bag of millet in my pantry for months and haven’t had the guts to take it on until now.
Millet is a gluten free grain that contains iron, b-vitamins, and small amounts of many other minerals and vitamins to include iron, zinc and manganese.
What better way to bump up the nutrition for any dish than to add lots of veggies and spices. This is my absolute favorite combination of vegetables and spices. It’s a great combination with the millet, which takes on the flavor of each dish.
I am a little bit of a garnish freak, so save a little room for some garnish. I will admit that my children had no problems adding some white cheddar to the top of this. Avocado is almost essential and red onion adds a nice crunch.
I hope you give this a try and try out millet every once in a while. It’s a very understated grain that is now coming on the radar screen of many researchers who are studying it for its effects on diabetes and inflammation.
- 1 cup uncooked millet
- 2 cups vegetable stock
- 2 Tablespoons extra virgin olive oil
- 1.5 cups chopped carrots
- 1.5 cups diced zucchini
- 1 cup diced celery
- ½ cup diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper
- ¼ cup chopped cilantro (optional)
- diced avocado (optional)
- diced red onion (optional)
- In a medium saucepan over medium heat, add millet and toast for 2-3 minutes
- Add vegetable stock, bring to a boil, cover and reduce heat to low for 15 minutes
- Remove from heat and let sit for an additional 10-12 minutes, set aside
- In a large skillet, add 2 T olive oil over medium heat
- Add carrots, celery, onion, and zucchini and sauté for 5-7 minutes, stirring occasionally
- Add garlic powder, cumin, chili powder, salt, and red pepper and sauté for an additional 5 minutes
- Add the millet to the vegetables and taste
- Add more spices and/or salt if necessary for taste
- Garnish with cilantro, avocado and red onion