Millet is one of those few under-used super-grains. In the grain world it is a real alkalizer. Helping to bring the acidity levels of our body tissue down, in an acid eating world. Note that it MUST be well washed or you will only taste the bitter shell, as with quinoa. This is another favorite from ATK.
1 Soupspoon/ 1Tbl Olive oil
1 shallot, minced
2 cloves of garlic, minced (I substitute 2 more shallots)
1 cup* millet, well rinsed and dried on a kitchen towel
3 1/2 cups water
2 cups soy milk
sea salt & pepper
100gr 2 oz Parmesan cheese or strong, aged sheep cheese, grated
2 soupsoons/ 2 Tbls shredded fresh basil (to top)
To Prep Millet.
Gently massage & Wash in a colander until the water runs clear.
Spread out onto a clean kitchen towel to dry as you prep the other ingredients.
Heat oil in a large saucepan over medium heat, until shimmering.
Stir in shallot, stirring so it doesn’t burn, until soft, about 2 min.
Add garlic and stir until fragrant (not burnt!), about 30 sec.
Stir in millet, stirring often, until lightly browned, about 2 min.
Stir in water & milk and 1 tsp sea salt and bring to a boil. Reduce heat to low and put on smallest burner you have. Cover and let simmer until thick & porridge-y, about 20 min.
Uncover and continue cooking, stirring frequently, until millet has lost most of it’s shape,
Take off heat, stir in cheese until melted. Sprinkle with fresh cut basil.
* For a cup, use any size glass or small mug that you like. But use the same glass/mug
to measure the millet and the water and the soy milk. Keep it in proportions.