Well, I’ve been reading about millet for quite some time and even bought some once. I didn’t get around to trying it out though and bought a new batch this week. It’s one of those grains like barley and brown rice that macrobiotic recipes contain every once in a while. It sounded a little bland to me though, cooking it with just plain water.
All the recipes suggested that you dry toast the millet in a pan before
adding liquid to cook it. So, I did that and could smell the little particles moving around the pan that was heated to medium. I made a separate broth with instant dashi and a little soy to use as the cooking broth. After toasting for about 8 minutes, I added the broth, turned the heat down and put a lid on the pot to cook and simmer the millet.
Meanwhile, I cut up some onion and a medium sized zucchini, stir frying it in a little olive oil until it was cooked through, adding just a little pinch of Maldon salt. I thought this vegetable mixture might go well, served on top of the millet when the grain was finished cooking.
The other part of our meal consists of roasted butternut squash – cut pieces brushed with melted butter and maple syrup before roasting in a 400 degree oven.
So this is as close to macrobiotic I’m going to get tonight. I’ve been reading that it would be good to cut out all animal and vegetable oils from cooking but haven’t gotten there – at least not yet.
Postscript: Our supper was very tasty – and the flavors of the zucchini, millet and glazed butternut squash went well together. We were both pleasantly surprised!
Postscript 2: With about a cup and a half of millet left over, I’m thinking about making millet croquettes for lunch tomorrow: chopped green onion, egg, parmesan cheese, shape into balls and fry in vegetable oil until crispy on both sides.