IN A NUTSHELL
How did it all start? It was love at first bite, two worlds collided and well, you know the rest - they could never tear us apart :) This juicy tomato ‘risotto style’ millet is ridiculously simple to prepare, divinely delicious and as good a main meal as it is a side dish. Did I mention it is gluten, dairy and all the usual suspects free? You’d better get your pots and spoons ready ;)
Autumn has arrived and with it all comforting warming foods. From delicious breakfasts, to simple soups and luscious warm desserts, the possibilities of a whole food vegetarian diet are so vast that it simply can never get boring. I only discovered millet a few years ago and fell in love with its nutty flavour instantly. Millet is a gluten free grain full of vital nutrients (including high amounts of plant based protein) and an array of health benefits. It is a staple food in the diet of the Hunza people, known for their extraordinary longevity. Millet can be cooked in much the same way as rice and can be prepared plain or with various vegetables, mushrooms and spices. It’s nutty flavour is unique and once you try it, I doubt that you’ll ever stop eating it! This juicy tomato millet is a delightful warm and comforting dish with a consistency similar to that of a risotto. It can be served as a main meal - I love it with a simple side salad - or as a side. It’s prepared in just 15-20mins and you’ll only need a handful of ingredients.
If you fall in love with this millet at first bite, let us know all the juicy details by leaving a comment below or post a picture of your exquisite dish on Instagram and tag #diospirorecipes. We’d love to see how it turned out!
Cuisine Type: Vegan, Vegetarian, Gluten-free, Dairy-free
Prep Time: 5’ | Cook Time: 15’ | Total Time: 20’
(Soaking time: Overnight)
• 1 cup millet (preferably soaked overnight)
• 2 cups spring or filtered water
• 1 medium sized purple onion (you can use a normal onion instead)
• 1 medium sized juicy tomato (preferably organic) - or 1 full cup of diced tomato (to find out what we think of tomatoes, click here)
• ¼ cup extra virgin olive oil (preferably cold pressed)
• salt & pepper to taste
• fresh chopped parsley
• parmesan cheese (for non-vegans)
• knife & cutting board
• cup measurer
• medium sized pot & lid
• mixing spoon
• Please see notes on how to soak the millet.
• Peel and cut the onion into thin slices and place them together with the olive oil in the pot.
• Cut the tomato into cubes and set aside.
• Cook the onion at medium heat until golden and slightly soft.
• Add the tomato and cook for 3mins, then add the millet and the water and bring to a boil.
• When boiling add salt and pepper to taste, cover and bring to medium heat.
• Simmer for 10-12 mins (10 for an ‘al dente’ version and 12 for a softer one).
• Serve hot (preferably immediately) with chopped parsley or parmesan shavings (if desired).
To soak the millet, simply place it in a bowl, cover it fully with filtered water and leave it soaking overnight. The next morning, throw the water out and drain the grains. If you’d like to prep-ahead for a couple of days, soak and drain a larger quantity as the soaked millet can be stored in the fridge for up to 2 days before cooking.
Nuts, seeds and grains contain phytic acid, a so called ‘anti-nutrient’ for it impairs the absorption of other nutrients in our diets. Almost all nuts, seeds and grains should therefore be soaked in clean water before being eaten or cooked to remove the phytic acid and make them more digestible. If you forget to soak your grains and nuts once in a while, it won’t be a problem, but you should avoid eating them unsoaked on a regular basis. I will soon post an article on phytic acid and the ins and outs of soaking, so don’t worry, for now, just bear ‘soaking of grains, seeds and nuts’ in mind ;)
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