Millet, truly an ancient grain, dates back almost 5,000 years. It’s gluten-free and an excellent source of Fiber, Iron and B vitamins. Millet is easy to cook and versatile with many vegetables. If you’ve never tasted millet, give it a try. You will be surprised as how delicious it is. Click this link: to read more about millet from our Seasonal Chef.
Millet, another healthy ancient grain, takes under 30 minutes to make and is perfect with vegetables or a protein.
- 2 tablespoons shallot, minced
- Avocado Oil, or another light oil
- Kosher Salt
- Ground black pepper
- 1 garlic clove, minced
- 1/3 cup hulled millet
- 2/3 cup water
- 1 lemon, cut in half
- 4 baby artichokes
- Chopped parsley, optional garnish
- In a small pot, over medium heat, sauté the shallot and garlic with tablespoon oil and 1/4 teaspoon each of salt and pepper. Cook until soft and translucent, about 5 minutes.
- Raise the heat slightly and add the millet. Allow the grains to brown slightly, about 3 minutes.
- Add the water and another 1/4 teaspoon each of salt and pepper. Bring to a boil, then lower the heat, cover and simmer for 10 minutes. Remove from the heat and leave the lid on. Continue to steam the millet for 5 more minutes. Remove to a large bowl and fluff with a fork. Allow to cool slightly.
- While the millet cooks trim the artichokes. First, squeeze 1/2 of the lemon in a medium size bowl and fill with cold water. Trim the hard outer leaves down to the thin soft inner leaves. Trim the tip and the stem. Working quickly slice the artichoke as thin as possible, using a very sharp knife. The thinner the better! Toss in the lemon water until the are all sliced.
- Drain them and put back in the bowl. Squeeze the other half of the lemon over the artichokes, along with 2 tablespoons of oil and a sprinkle of salt and pepper. Toss to combine. Taste for seasoning.
- Add the artichokes to the millet and toss to combine. Sprinkle with a little chopped parsley if desired.
- Taste for seasoning and serve warm or room temperature.