I think I have a new favorite grain. New as in “new favorite” not new as in “new grain” because millet is actually an ancient grain. If you see it, you’ll think it looks like bird food and that’s because in our country that is what it’s primarily used for. And that is such a shame. It cooks up so lovely and fluffy with a slightly nutty flavor. It’s crazy easy to cook, just add it to water, bring to a boil and simmer for 15 to 20 minutes. That’s it.
When I saw these sweet little carrots at the market with their bright greens still attached, I grabbed them without a clue what I was going to do with them. After some web searching, I found Spring Carrot Saute with Olives, Garlic and Millet from 5 Second Rule.
This was super easy and really flavorful. She suggested some optional stir-ins (cooked shrimp, cooked beans or lentils, peas, any leftover vegetables). I happened to have half a bag of cooked shrimp leftover from some recipe. It was perfect.
Go check out the link above, and make this. Seriously. If you’ve never tried millet, give it a try, and if you love millet like I do, then you’re probably not even still reading this…you are already over there!