Like Birkenstocks, millet isn’t just for hippies anymore. If I can be any force for the reintroduction into the mainstream of the wonders of millet, let it be so. As far as grains go, it has a good amount of vegetarian protein (6 grams), it’s gluten free for people practicing an auto-immune protocol, or those who are sensitive to the gluten, AND it tastes relish.
One of the problems with millet is it’s gotten some pretty bad PR. But look, if Helen Mirren can proclaim her love of Crocs and still be so hot, then you can give millet a try.
Let’s start with my current food darling, Amy Chaplain, and cook up a version of her mash. I have made this stuff EVERY week for 3 weeks since I got the book. I’ve served garlic greens on it, eggs, stirred in mushroom medleys and stuff roasted squash with it. It’s divine. Not only do you get a kind of corn-like flavor profile, you also get the added nutrient dense benefits of cauliflower along with it. PLUS, for kids who love grains and stray from vegetables THIS IS WHERE YOU CAN MESS WITH YOUR KIDS!!! It all looks beige to them and goddess knows, children love boring beige food. Look, I’m not trying to insult your kids, but AM I WRONG??!?!?! No. So try this. They won’t suspect a thing.
It’s fast, it’s versatile, it’s great for a whole family and it’s so affordable as quinoa skyrockets and cauliflower comes into season.
1 medium head cauliflower
1c millet, soaked overnight
1 1/2t sea salt
1/2t ground black pepper
2 1/2c water or vegetable stock
Rinse off your soaked grains and put them in the pot with the florets from your cauliflower, the broth/water and the S&P. Which is to say, PUT EVERYTHING IN THE POT. Bring the mix to a boil, then turn down to simmer and cover for 20 minutes. Check to see if all the liquid has been absorbed right about now. Then mash everything together.
You can add sautéed mushrooms, crispy onions or leeks, top with tamarin, flax oil, walnut oil or any other flavor you’re going for. Stirring in fresh spinach is delicious. Adding hippie dust is great too. The render greens are flash-cooked just by the heat of the mash and it’s DELICIOUS. Top with a toasted seed and nut mixture for crunch or have it on seed toast. Experiment! Let me know your favorite concoctions.