This Veggie Millet Skillet is a great weeknight one-pan meal that features the tiny ancient grain millet. Gluten-free and vegetarian, this healthy dish is perfect for a busy night!
I’m back! Well, sort of. It’s been almost one month since my new little man arrived. He makes it hard to get anything done around the house, let alone blogging, because all he wants to do is nurse and be held. And who can say no to this face?
Nevertheless, I was determined to get a recipe and blog post published for this month’s rel=”nofollow” Recipe Redux. I am still focusing on most of my time with my new little man, so blog posts will still be sparse for the nest few weeks until I get on more of a regular schedule (is that possible with an infant?), more used to having two kids and maybe a little less sleep deprived. Those of you with two kids, please tell me it gets easier!
So without further ado, this month’s Recipe Redux theme is: “A New Ingredient for the New Year”.
“Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.”
A while back I published a blog post titled 10 Ancient Grains You Should Be Eating. I promised to post some recipes featuring these wonderful grains following the post and I haven’t been keeping that promise very well. So, here I am keeping that promise for at least one of the grains: Millet. I have had this grain sitting in my cupboard anxiously waiting to be used by me. Thanks to this month’s Redux, I am finally making that happen!
Before rice was widely consumed in Asia, it’s thought that different forms of millet were the staple grain in this region, dating back to 5000 B.C.E. Today, India is the world’s largest producer of millet, with eight African countries and China making up the rest of the top ten producers. Millet is gluten-free and high in antioxidants and magnesium, which makes it helpful in controlling diabetes and inflammation. Millet grains are usually small and yellowish in color and have a light flavor. Millet can be eaten as a pilaf, breakfast cereal, or added to breads, soups or stews. It can also be popped like corn and eaten as a whole grain snack!
Today I am using it in a one-pan vegetarian dinner meal. This would be perfect for meatless Mondays, or any other day of the week you want an easy, healthy meal. I toasted the millet beforehand to bring out the flavor in the tiny grains. Remove the millet from the skillet after toasting and set it aside. Then, one by one you add all the ingredients to the pan, let them cook and you have a tasty vegetarian and gluten-free weeknight meal!Wanting to add diversity to your diet? Cook up this Veggie Millet Skillet for a one pan weeknight… Click To Tweet
This Veggie Millet Skillet is a great weeknight one-pan meal that features the tiny ancient grain millet. Gluten-free and vegan.
- 1 cup millet, uncooked
- 1/2 large onion, minced
- 6 garlic cloves, minced
- 1 Tablespoon olive oil
- 1 large red bell peppers, diced
- 2 small/medium zucchini, diced
- 1 bunch broccoli, chopped
- 2 medium carrots, peeled and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 3/4 cups water
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- shredded cheese, optional
- Start by first toasting the millet: In a large dry skillet, toast the uncooked millet over medium heat for 4-5 minutes or until it turns golden brown and you can start smell the nutty fragrance of the grains. Do not overcook or let them burn. Remove the millet from skillet and set aside.
- In the same, skillet heat the olive oil, onion, and garlic over medium heat. Saute for 4-5 minutes, stirring frequently. Add bell peppers, zucchini, broccoli, and carrots, continue cooking for 5 additional minutes. Stir in salt, pepper, millet and water. Bring to a full boil, cover with a lid, reduce heat and let simmer for about 10 minutes.
- Stir in black beans, parsley and basil. Remove from heat, cover with a lid and let sit for 10 more minutes or until liquid is fully absorbed. Sprinkle with cheese, if desired. Serve hot.
- Calories: 279
- Sugar: 5.5 g
- Sodium: 160 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 g
Check out other creations from this month’s New Year, New Ingredient Recipe Redux round-up below!