Green Curried Millet With Corn and Rainbow Chard
Lets face it Mamas millet isn’t the sexiest grain out there, it kinda reminds me of tofu in that it will basically taste like whatever you season it with. It does however pack a punch in the nutrition department. It is exceptionally high in the vitamin B’s, calcium and iron and happens to be the only alkaline grain. I love this recipe in particular because the coconut milk and oil adds tons of healthy fat and creaminess and the corn gives you a pop of sweet. So, here is a recipe to get you excited about millet ?
- generous spoonful coconut oil
- 1 onion, diced
- green curry paste (to taste, curry pastes vary wildly in spiciness!)
- 2 c coconut milk
- 1 bouillon cube
- 1 clove garlic, pressed
- salt & pepper (to taste)
- 1 c millet
- 1 Tbsp oil or butter
- 2 ears of fresh corn
- handful of rainbow chard sliced thin
- Step 1 1) Melt coconut oil in pan and add onion, saute over medium/low heat until beginning to caramelize (10-15 mins or more),
- Step 2 2) Add curry paste, coconut milk, bouillon,and garlic – stir until bouillon is dissolved.
- Step 3 3) Toast millet in separate (dry) pan over medium heat, until it has nutty aroma and is a rich, golden brown (4-5 mins)
- Step 4 4) Add curry mixture to toasted millet and bring to a boil, (or put both in rice cooker)
- Step 5 5) Add dollop of oil/butter, cover, decrease heat to low, and simmer until most liquid is absorbed (about 15 mins.)
- Step 6 6) Quickly uncover and stir in veggies.
- Step 7 7) Remove from heat, keeping covered (10 more mins.)
- Step 8 8) Fluff and gently fold in veggies
- Step 9 9) Top with slivered almonds (or if you’re really fancy, a dollop of coconut cream and fresh cilantro or other herbs you love)