Millet Bowl with Spinach, Leek and Toasted Pumpkin Seeds

This was my first time cooking millet. I still have some learning to do.

There is a trick for plump and fluffy millet. I think I goofed when I stirred in some miso after it had cooked, and forgot to plump it up again. Still, fresh, the millet was lovely. Leftovers, talk about clumpy.

My mission: figure out how make the best fluffy millet. Because it isn’t just for the birds. Nutty and reminiscent of spongy couscous, I really liked it!

Here, a big bowl of millet is topped with pan-seared leeks and spinach, spiced with garlic and chili flakes. Lime juice adds a nice acidity and the toasted pumpkin seeds add a subtle crunch. I adapted the recipe from Whole Foods to Thrive, a nice cookbook highlighting recipes from multiple raw/vegan restaurants across North America, as well as simple home recipes such as this.

The original recipe suggested adding the miso the boiling water with the millet. However, I always thought one wasn’t supposed to boil miso to maintain its nutrients. Instead, I opted to stir it in afterwards. Since miso is a sticky paste, this probably wasn’t the best idea, and could have contributed to its stickiness. Next time, I may omit the miso in the millet and add it to the veggies.

Next time. Because I am on a mission to make better millet. 🙂

This is my submission to this month’s Simple and in Season, to this month’s Healing Foods featuring whole grains and to Ricki’s new Summer Wellness Weekends.

Millet Bowl with Spinach, Leek and Toasted Pumpkin Seeds

1 cup millet, uncooked (feel free to substitute with quinoa or even brown rice)
3 cups water (update: use 2 cups water for more fluffy millet)
1 tbsp miso, thinned with water to make it spreadable
1/4 cup pumpkin seeds
1 tbsp coconut oil
1 leek, white and light green parts thinly sliced
1 clove garlic, minced or pressed
1 tbsp lime juice (half a lime) or lemon juice
bunch of spinach (4 packed cups or 300g) [or your favourite green]
pinch red pepper flakes

1. In a dry saute pan over medium heat, toast millet with 2-3 minutes until fragrant. Bring the water to a boil, reduce the heat to a simmer and add the millet. Cook, uncovered, until the water has absorbed, about 20-30 minutes. Stir in miso and put lid on pot to steam for 10 minutes. Fluff with a fork and keep warm.

2. Toast the pumpkin seeds over medium heat in a dry skillet for 2-3 minutes, until golden brown and fragrant. Be careful because they may pop out of the pan! Remove to cool.

3. Heat the coconut oil in a large skillet and add leek. Cook for 2 minutes to soften, then add the garlic and cook for 30 seconds longer. Add the lime juice, spinach, pepper flakes and salt and pepper to taste. reduce heat to medium-low, cover the pan and cook for 5 minutes or until the vegetables have wilted and are a brilliant green.

4. To serve, place the vegetables over top the millet and sprinkle with toasted seeds.

Serves 4.