Millet Stir Fry
2 cups millet, toasted well
5 cups homemade vegetable stock,
I used ginger and lemongrass in
addition to leek, carrot, celery,
cardamom, and black peppercorns
3 carrots, sliced thin on a bias
1 onion, large dice
2 bell peppers, large dice
1 cup sugar snap or snow peas
1 heaping tablespoon ginger
grated or finely minced
1 tablespoon minced garlic
1 teaspoon Chinese five spice
½ cup rice wine vinegar
Oil for frying (not olive)
1. Begin by toasting the millet until it noticeably darkens and takes on a nutty aroma.
2. Cook the millet by adding stock to hot millet and bring to a boil, then reduce heat to a simmer and cover with lid slightly ajar. Use 4 cups stock to start, then add more if necessary.
3. Put the carrot slices in a bowl with the rice wine vinegar and soy sauce to quick pickle them.
4. When the millet is done, let it rest for 10 minutes.
5. While the millet is resting heat a large skillet with oil until it just smokes.
6. Add garlic and ginger and stir fry for 15 seconds.
7. Add onion, bell pepper, peas, and Chinese five spice then stir fry until vegetables are just cooked.
8. Remove vegetables from pan and add to millet, stir to combine, and taste.
9. Add a little soy sauce if necessary.
Modifications, Additions and Serving Suggestions:
If you aren't concerned about sodium, you might want to add a dash of soy sauce to your recipe.
Yields 6 servings
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