Saturday, January 7, 2012
Good stuff for sure!
This recipe using millet is one that I’ve made and shared at food storage tasting tables before and has always gotten a lot of praise. I originally found it posted online, adjusting it a little to be a food storage recipe, and discovered it was a keeper. Later, I found out that the recipe I’d found had come from the cookbook “Veginomicon“, a popular vegan cookbook I’d recommend checking out. I really like this cookbook but unfortunately with my son’s bean allergy there’s not a lot I can use from it since a majority of recipes involve beans. Check it out though if you’re trying to find a good way to use beans!
You can make this side dish into a meal by adding some homemade tortillas (find my favorite recipe right here) and any toppings you like. Enjoy!
Prep time: 5-10 minutes
1 – 2 TBS oil
1 tsp. garlic powder
1 cup millet
1/2 cup freeze dried onion flakes
1/4 cup water
1 (14.5 oz.) can chicken or vegetable broth
1 (4 oz.) can diced green chilies
1 (6 oz.) can tomato paste
1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander (optional)
Rehydrate the onion using 1/4 cup of water. Heat the oil and garlic powder in a medium sized pan over medium heat. Add the rehydrated onion, diced green chilies and finally the millet and stir together. Allow millet to saute 4-6 minutes (if you use 2 TBS of oil the millet will turn lightly golden, 1 TBS it will not). Pour in the broth, add half of the can of tomato paste along with the salt, cumin and coriander.
Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25-30 minutes until all liquid is absorbed.
Remove from the heat and allow to sit, covered for 10 minutes, then fluff the millet with a fork. Serve.
Rehydrate onion, heat oil and garlic powder.
At our house everyone fixes their soft tacos separately. On mine I like adding black beans, tomatoes and olives.