45 Min
GF
V
Millet Kale Pilaf
Millet, a high fiber grain is being touted as the food of the future, mainly because it grows rapidly under strained circumstances and with little water. However, the main reason to eat it is because it is delicious and easy to cook. Kodri, a millet native to Gujarat, India, (also called ‘kodo’ millet) can be turned into a pilaf or a salad. Here is a pilaf where the warm millet is combined with chopped kale and cabbage just enough to wilt them yet keep the bright color intact. The vegetables can swap out for any hardy greens like collard, mustard, or watercress. The pilaf is good warm or at room temperature.
Millet, a high fiber grain is being touted as the food of the future, mainly because it grows rapidly under strained circumstances and with little water. However, the main reason to eat it is because it is delicious and easy to cook. Kodri, a millet native to Gujarat, India, (also called ‘kodo’ millet) can be turned into a pilaf or a salad. Here is a pilaf where the warm millet is combined with chopped kale and cabbage just enough to wilt them yet keep the bright color intact. The vegetables can swap out for any hardy greens like collard, mustard, or watercress. The pilaf is good warm or at room temperature.
Cook Time
45 Minutes
Serves
4
Directions
Step 1
In a medium sized stockpot over high heat, combine the kodri millet with 2.5 cups of water, 1 teaspoon salt, black pepper, 1 tablespoon olive oil and ginger puree. As soon as the mixture comes to a boil, lower the heat, cover, and simmer for 5 to 7 minutes. The water should be completely absorbed, turn the heat off and let the millet rest for 10 to 15 minutes.
Step 2
In a small frying pan over high heat, warm the remaining olive oil. As soon as the oil is hot, pop the mustard seeds and add the minced onion. Let the onion cook on high to medium heat until the onion is translucent or has a little bit of brown color.
Step 3
Discard the bottom 3 inches of the cilantro bunch and mince the rest, leaves and stems.
Step 4
In a large mixing bowl, combine the warm cooked millet, onions, kale, cilantro, serrano, currants, remaining 1 teaspoon salt, pumpkin seeds, and the juice of the lemons. Combine until the millet is evenly distributed with the rest of the ingredients.
Notes & Variations
- If using a different variety of millet, it may need longer cooking time.
- This pilaf is also delicious with minced bits of cooked chicken or boiled egg.
- The cilantro adds fragrance to the pilaf – substitute with minced basil, parsley or another herb of your choice.
Ingredients
Step 1
In a medium sized stockpot over high heat, combine the kodri millet with 2.5 cups of water, 1 teaspoon salt, black pepper, 1 tablespoon olive oil and ginger puree. As soon as the mixture comes to a boil, lower the heat, cover, and simmer for 5 to 7 minutes. The water should be completely absorbed, turn the heat off and let the millet rest for 10 to 15 minutes.
Step 2
In a small frying pan over high heat, warm the remaining olive oil. As soon as the oil is hot, pop the mustard seeds and add the minced onion. Let the onion cook on high to medium heat until the onion is translucent or has a little bit of brown color.
Step 3
Discard the bottom 3 inches of the cilantro bunch and mince the rest, leaves and stems.
Step 4
In a large mixing bowl, combine the warm cooked millet, onions, kale, cilantro, serrano, currants, remaining 1 teaspoon salt, pumpkin seeds, and the juice of the lemons. Combine until the millet is evenly distributed with the rest of the ingredients.
Notes & Variations
- If using a different variety of millet, it may need longer cooking time.
- This pilaf is also delicious with minced bits of cooked chicken or boiled egg.
- The cilantro adds fragrance to the pilaf – substitute with minced basil, parsley or another herb of your choice.
Tags:
45 Min
GF
V
Tags:
45 Min
GF
V
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