Birdspotter Recipe of the Week | Bob's Red Mill

Birdseed Stir Fry

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

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When most people think of millet, they think of birdseed. After all, it is one of the main components of a wild bird seed blend. Millet is a great seed for certain birds, but Millet is also one of the most nutritious grains available for humans. 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. The light flavor of millet allows it to be sweet or savory, which means the possibilities are endless. This stir fry is simple, yet satisfying and is a great way to give millet a whirl for the first time.

Birdseed Stir Fry | Bob's Red Mill

Birdseed 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 Cashews, chopped
  • 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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