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. :)
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.