I include a grain with virtually every dinner I make. Sometimes buttered basmati rice is just the perfect thing, but other days I like to dress up my grain a bit. This easy to prepare Indian-style millet dish with green peas can also be made with green beans if desired. Simply add the beans shortly after you add the millet to the pot.
 Spicy Indian-Style Millet |
Recipe by Lisa Turner
Cuisine: Indian
Published on February 11, 2008
Simple and nourishing seasoned millet with peas — an easy, delightful and different side grain dish
Ingredients:
- 1 cup millet
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated or minced
- 4 whole cloves
- 3 green cardamom pods
- 1-inch piece cinnamon stick
- 2 1/2 cups water or vegetable stock
- 1/2 teaspoon saffron threads
- 2/3 cup frozen green peas
- 1/3 cup roasted or fried cashews
Instructions:
Rinse the millet and soak in enough water to cover overnight. Drain and set aside. Heat the oil in a medium saucepan. Fry the onion, garlic and ginger for 5 minutes, then add the cloves, cardamom and cinnamon stick and continue to stir for another minute. Now stir in the millet and cook for another minute, stirring constantly. Pour in the water or stock, stir in the saffron, and bring to a boil. Reduce the heat to low, cover, and cook until most of the liquid is absorbed — about 20 minutes. Stir in the peas, cover, and cook for another 5 minutes. Sprinkle with roasted or fried cashews and serve hot.
Makes 4 servings |
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8 comments:
This does look good, but can you believe that millet is something new to me :D I have heard of it in pioneer studies side by side with corn... I imagine I could find it at "Choices" therefore I will have to give it a try :D
That looks tasty and healthy. Love the cashews on top!:)
Bellini;
Millet is quite good for you and a nice alternative to rice. I really suggest you give it a try. You will find other recipes for millet here too.
Looks a bit like upma, one of the dishes we make, but this is probably a bit healthier. You are so creative!
I have just discovered your blog, i can't stop reading the fantastic recipes, i adore grains! PLEASE could you explain to me WHY do you soak even grains like millet and quinoa?? Thank you for the answer!
Hi Anon; Thanks so much for visiting my blog. I hope you find lots of nourishing recipes to please your palate.
As for soaking grains, as I have explained in a previous post, all grains contain phytic acid in their outer layer, or bran, that when left untreated combine with calcium, magnesium, copper, iron and zinc in the intestinal tract and block their absorption. Soaking grains in warm water or yogurt overnight allows enzymes and lactobacilli to break down the phytic acid so that the mineral benefits of grains are realized. Soaking and fermenting is also crucial for breaking down complex proteins like the gluten found in oats into simpler components that are much more easily digested by the body.
Dear Lisa, thanks for the answer, there are also contrary opinios on phytic acid saying that it can do you good and that is neccessary for the good health, so i DON'T KNOW which school of thought to adhere to!! HELP! Yes Lisa, your blog is fantastic, i have already tried three basmati rice recipes, and many other will follow in time.. Thank you for sharing. Alex, Padova.
Thanks so much for your kind words regarding my blog. I am glad you are enjoying my recipes. There will certainly be more grain recipes to come in the future.
I know there are conflicting views about soaking grains, but I have been soaking grains for years and years now. I don't know - maybe soak them most of the time, but sometimes not :) Anyway, you may want to check out this article:
http://www.westonaprice.org/food-features/be-kind-to-your-grains
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