In the hunt for different gluten free, low lectin staples, we stumbled across millet, a hardy 'ancient grain' (although it is actually a seed, a bit like quinoa). Millet is easy to grow even in dry environments and therefore is used widely in different parts of Asia, India, Africa and the Middle East. It is an excellent source of magnesium and potassium and provides protein, iron and plenty of dietary fibre for a healthy gut.
Although fairly bland on its own like rice & quinoa, it absorbs other flavours really well and makes a great side dish with a rich curry or asian stir fry. This Middle Eastern style millet dish we made is really good with a vegetable tagine and can also be made in a clay pot for a richer flavour. It's not bad served cold the following day for lunch either!
INGREDIENTS
We use all organic or biodynamic ingredients.
Serves 4-6
- 2 cups millet
- 1 tbsp cold pressed, extra virgin olive oil
- 5 cups filtered water, bring to the boil
- zest of 1 large orange
- 2 tsp vegetable stock concentrate
- 2 cinnamon sticks
- 1/2 cup activated almonds, roughly chopped
- 3/4 cup currants
- Parsley & mint to serve
TO MAKE
- Heat olive oil over medium heat in large, deep pan or clay pot and add millet. Stir for 4 -5 minutes.
- Add boiling water (slowly if using a clay pot), zest, stock and cinnamon sticks.
- Cover and cook over medium heat for around 35-40 minutes until millet starts to stick and is al dente. (You may need to add a little extra water if it needs a longer cooking time).
- Remove from heat and add currants & almonds.
TO SERVE
- Serve in bowls topped with chopped mint and parsley leaves.
