A hearty dish, full of good nutriments… As indicated in previous posts, I am a great fan of millet. It is an easy to cook grain, which allows multiple creative variations! (in: cookies, risotto, cutlets, etc…) and it is very rich in good stuff: niacin, vitamin B6, folic acid, calcium, iron, potassium, magnesium and zinc. In addition, it does not contain any gluten.
Cima di Rapa is belonging to the cabbages and broccoli “family”. It is a very typically Italian vegetable. It is full of vitamin A. If you don’t find it, it can be replaced by spinachs or cress in this recipe.
1 bunch of cima di rapa (about 400 g), chopped
250 g fresh portobello mushrooms, sliced
1 teaspoon of turmeric
1 onion, chopped
1/4 teaspoon of black pepper
1 cup of millet, rinsed
2 cups of vegetable stock
1/2 green chilli, cut into two
1 tablespoon oil
Heat the oil in a pot and add the chopped onion. When they are golden brown, add the turmeric powder and pepper. Stir and fry for 1 minute.
Add the drained millet, stir well and fry for 2 minutes, stirring constantly. Add the 2 cups of vegetable stock, the chilli, the cima di rapa and half of the mushrooms. When it come to a boil, add some salt (I prefer adding it a the end, given that the vegetable stock is usually salted), reduce the heat and cover. Simmer for about 20-25 minutes, until the millet is tender and all the water absorbed. You might have to add water during the cooking process.
Fry the other half of mushrooms in 1 tablespoon of oil, on medium heat for about 8 minutes. Season with salt and pepper and keep aside.
When the millet is cooked, rectify the seasoning. Serve on a plate, with the fried mushroom on top or on the side.