Holli Thompson

Milaf (Millet Pilaf)

 
I was explaining the benefits of millet to one of my clients last week, and how I make this simple millet pilaf; I blurred my words and called it a “Milaf.” I sort of like it.

Millet is a gluten free grain, and not for the birds anymore.

I love the nutty, corn like taste, especially  in cold weather when I crave something substantial and  filling.

After cooking, millet is fluffy and delicious, more so after adding whatever vegetables I have on hand to make it a meal. We’re broccoli fans in our home, but this is excellent in the summer months with zucchini and tomatoes.

You can experiment with what’s left in your fridge, and I find if I have this tasty grain on hand, I always have a quick meal ready to go in about 20-30min, including prep time.

If I’m cooking for my omnivore family, I might add an animal protein on the side, like a sauteed chicken breast, and a green salad.
Millet is  easily digestible, and lower on the glycemic scale than rice, it also contains mood boosting serotonin and magnesium to relax you.
(no wonder I love this stuff)

Ingredients

1 cup millet
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, chopped
1 head broccoli, florets only
1 grated carrot
3 cups vegetable broth
Sea salt to taste
Red pepper flakes (optional)

Preparation

1. Heat olive oil in a saucepan, add the onions and cook for a few minutes to lightly caramelize.  Add diced garlic and millet and stir to coat with the olive oil.  Toast the millet grains for a minute or two, you’ll smell their nutty fragrance when they’re ready.

2. Add in the broth and the other veggies. Allow to boil, then  turn down the heat to medium-low and cover your pot.

3. Check every five minutes and stir occasionally.

Once all of the liquid is absorbed, your Milaf is ready. Fluff with a fork, season to taste.