These days, I have been experimenting some recipes with millet. As usual, I never follow instructions and add quite a number of changes to the initial recipe.
I have called this one “milletto” as it is a kind of risotto made with millet.
A well balanced diet should include plenty of grains, we all have heard it, but once rice, quinoa and wheat have been prepared; it is not always easy to be innovative… Give millet a try. A good point is that it cooks very quickly, is gluten free and easy to digest. It is rich in B-complex vitamins and is particularly high in minerals: iron, magnesium, phosphorous, and potassium.
In this recipe, I also use fenugreek, which can be omitted, if you don’t have it or don’t like it.
Ingredients for two:
1 cup of uncooked millet
1 teaspoon of fenugreek seeds, soaked at least one hour earlier in hot water
1 tablespoon of chopped coriander
2 tomatoes, finely diced
1 onion, finely chopped
½ cup of coconut oil
Optional: 1 small green chili, chopped
1 teaspoon of oil
Salt and pepper
Heat the oil in a pan. When it is hot, add the drained fenugreek seeds and stir during 1 minute.
Add the chopped onion and reduce heat. When the onion start to be golden brown, add the tomatoes (and the chopped chili) and stir for a few seconds. Add the millet. Stir. Add water, as indicated on the millet package. (for the one I use: double the quantity of millet, so in this case: 2 cups of water). Cover the pan and wait until all the water is absorbed.
Add salt and pepper, coconut milk. Let it cook until the coconut milk is absorbed, but the preparation should not be too dry.
Finally, add the chopped coriander and stir.
For serving, shape the “milletto” in a bowl or muffin mould. I added some fresh fava / broad bean for decoration.