Millet originated about five thousand years ago in China. It is a small gluten free seeded grass. It is chewy but not as chewy as barley. Millet is the most alkaline of all cereal grains, soft shell and easily digested. It is also quite hearty and contains twice the amount of minerals than brown rice or wheat. Turmeric is an old Indian spice and a potent anti-inflammatory.
Note: Millet can quickly become a sticky mess, if over cooked or hard and chewy, if under cooked. It’s a little less forgiving than other grains so watch it closely.
- Serves 2
- 1/2 cup millet
- 1 cup water
- 1/3 cup onion, finely chopped
- 1/3 cup red bell pepper, finely chopped
- 1/3 cup carrot, grated
- 3 garlic cloves, minced
- 1 tablespoon coconut oil
- 1 teaspoon turmeric
- 2 eggs, beaten
- Salt and pepper to taste
Soak millet in water for 1 – 6 hours if possible. In a medium saucepan bring water to a boil, add millet and cook covered for about 15 minutes. If you don’t soak the millet add ¼ cup more water. In a large bowl gently combine cooked millet and remaining ingredients. Heat oil in a large skillet and cook the millet mixture for about 5 minutes until millet browns slightly.