Bob's Red Mill :: Millet Stir Fry

Meatless Mondays: Easy Millet Stir Fry

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Happy Tax Day? Happy Monday? Not sure if either of those things go together with the word “happy,” but it is indeed Monday and it is indeed tax day. To start your week off right, make this fresh, simple stir fry for dinner and enjoy a healthy meal that’s easy on your wallet and your time. Millet is wonderful because it cooks fairly quickly and is very nutritious. Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body’s natural tendency towards acidity. Millet is an excellent source of dietary fiber, making it a great solution for those looking to add more fiber to their gluten free diet.

If you don’t have millet handy, check out your store’s bulk section. It’s often stocked and you can grab just a little bit to try,  or substitute quinoa or brown rice in this recipe. Put the millet on and get to work prepping and cooking your other ingredients. In no time, you’ll have a healthy, delicious meal. Here’s to Tuesday!

Bob's Red Mill :: Millet Stir Fry

Millet Stir-Fry

  •     1/2 cup Hulled Millet
  •     2 cups Water
  •     1/2 tsp Sea Salt
  •     2 Tbsp Oil
  •     1 cup sliced Onion
  •     2 cloves Garlic, minced
  •     1 tsp minced fresh Ginger
  •     1 large head of Broccoli, chopped
  •     1 cup sliced Carrot
  •     5 oz canned Water Chestnuts
  •     1/4 cup Cashew Pieces
  •     1 Tbsp Gluten Free Soy Sauce
  •     1 Tbsp Rice Vinegar
  •     2 Tbsp Honey
  •     1 Tbsp Corn Starch

Directions

Step 1

Bring water and salt to a boil. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35 – 40 minutes.

Step 2

Heat oil over medium-high heat in a wok or large pan. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and ginger and cook for 1 minute. Add broccoli, carrots and water chestnut and cook until crisp-tender, 7 – 10 minutes. Add cashews and cooked millet.

Step 3

Combine soy sauce, rice vinegar, honey and cornstarch and pour over vegetables. Cook until dressing is absorbed, about 2 minutes. Remove from heat and serve.

 

Makes 4 servings.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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