So.. this was our first experiment with millet. We were warned that millet was a primary ingredient in bird seed and had a very bland taste. This recipe demonstrates that the birds got it wrong... and delivers a really yummy, creamy flavorful dish. It is sweet, sour, spicy, and can be a bit addictive - I kept eating more and more and more... (there were only two of us and we polished it off easily)
TOTAL COOKING TIME: 30 mins
EASY TO MAKE
HEALTHY STUFF - FITS WITH DR GUNDRY'S LECTIN FREE PROGRAM (except raisins)
Ideal substitute for bulgur or cous-cous
INGREDIENTS:
200 ml measuring cup mark of Millet (Hirse)
400 ml chicken fond
200 ml water
3 spring onions chopped into small pieces (separate bulb from the stalks)
2 cloves garlic crushed
1 tsp of Elvira's mystery curry 1
1 tsp of Elvira's mystery curry 2
Handful of corinthian raisins soaked in hot water for 5 mins to plump them up
Roasted almond slivers
12 sprigs corriander (a handful - finely chopped)
A dollop of greek yoghurt per portion
Juice of 1 lemon
Pinch of salt and pepper
2 TBS Avocado oil to lightly coat the 2 liter pot
INSTRUCTIONS:
1. Rinse the Millet well and let it drip dry
2. Fry the spring onion bulbs in avocado oil and then add garlic so it doesn't burn.
3. Add the curry powders to the pot (wait 1 minute then add the millet)
4. Stir and add 200ml of chicken fond (half) and add a pinch of salt and pepper
5. Simmer on low heat with lid on the pot
6. Set timer for 20 mins
7. Stir occassionally and make sure that the millet stays moist
8. When the millet has absorbed most of the fond, add the remaining 200 ml chicken Fond
9. Stir occassionally
10. Toward the end of the 20 mins, you may need to add the water to keep the millet moist but not soupy
11. While cooking, I roast the almonds, juice the lemon, chop the corriander, and drain the raisins
12. Remove the pot from the stove and add the raisins, almonds, corriander, spring onion stalks, lemon juice and serve immediately at the table with a dollop of greek yoghurt on each plate.
This makes 4 portions as a side dish
