So, I poured 1 cup of millet into a glass bowl with 2 cups of water, and let it soak (for 4 hours) before I started cooking. This is great because usually millet takes a bit of time to cook, but soaking it cuts off at least 10 minutes of stove time. Soaking also makes this grain even more digestible. After coming home from work, I made this dish:
- 1 onion, diced
- 2 teaspoons butter or extra virgin olive oil
- 1/4 cup red wine or more...don't forget some for the chef!
- 1 cup pre-soaked millet unsoaked is okay to o, but it will take a bit longer to cook
- 3 cups water, warmed up in a tea kettle or warm vegetable broth will add some extra flavor
- A variety of vegetables. I used green beans red peppers, and carrots. Mushroom risottos is an Italian classic, and a finely diced butternut squash is also a great choice
- 1 cup cheese parmigiano reggiano is perfect and traditionally used here, but I've has happy results from other cheeses as well. I use a raw cheddar normally, but on this particular day I used an Emmentaler.
- Paprika, ginger, and turmeric Okay, not traditional, but warming indeed,and that's what I needed
Start with melting your butter or heating the oil on medium heat in a large skillet or saucier pan. While the pan warms up, chop the onion and add it in, coating it in the fat with a wooden spoon. Let the onion become translucent, but not brown. Add the wine, and then your millet (drained from soaking). Sauté the millet in the wine before adding any hot water -- this "blanching" is key to get the grain to swell when you do add the liquid -- and swelling grains sound swell to me. After about three minutes, add in 1cup of water and your prepared vegetables, stirring frequently. Add salt (I tend to use about 1/2 a tablespoon, but do what feels right for you) and the other spices. When the very thirsty millet absorbs all of the hot water, gradually add more, about 1/2 a cup at a time, until the millet is cooked. Stir the millet as often as you can -- think of those Italian women with their strong arms for inspiration! You'll know it's done when the millet is soft and fluffy, and full of flavor. I usually add in a little more red wine at the end, for kicks. Turn off the head, and grate about 1 cup of your cheese of choice while the pan is still on the stove, and stir everything together. Your nourishing meal is now complete! Serves 2.