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Country Millet

Edward Daniel22.5K views

Indulge in the je ne sais quoi of my French-inspired Country Millet recipe. This dish is a sensual fusion of sweet and nutty millet, plump broad beans, juicy tomatoes, crunchy onion, and pungent garlic, all bound together by the tender caress of citrus lemon. A country classic reimagined as a French-inspired seductress, this hearty and wholesome dish is perfect for post-workout meals, budget-friendly feasts, and quick and easy delights, with a hint of French charm. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved.

Sweet nutty earthy millet with plump broad beans, juicy tomatoes, crunchy onion, pungent garlic and citrus lemon; Country Millet.

Succumb to the desires. And, let the appeal cascade all over you.

This dish will obliterate any myths that vegan food can’t assist with environmental sustainability. Millet is a drought-resistant crop. 

When to make:

Make this:

  • When you need a nutrient-dense dish to recharge and refuel after a gruelling gym session
  • When you crave a hearty meal that’s light on the wallet but packed with flavour
  • When you’re on-the-go and need a satisfying dish that’s ready in no time
What inspired me:

I was inspired to create Country Millet when I experimented with millet for my desserts and wanted to push the boundaries of this versatile grain. I drew inspiration from my traditional recipes and gave them a modern twist, and Country Millet was born.

Recipe Highlights:
  • French-inspired flavours: This recipe combines the classic flavours of France with the nutritious benefits of millet, creating a dish that is both delicious and healthy.
  • Vegan and paleo-friendly: This recipe is free from animal products and grains, making it a great option for those following a paleo diet or a vegan lifestyle
  • Nutrient-dense: Millet is a drought-resistant crop that is high in protein, fibre, and other essential nutrients, making this recipe a great choice for those looking for a nutritious meal
  • Quick and easy: This recipe is easy to make and requires minimal preparation, making it a great option for busy days when you need a quick and easy meal
What equipment to use:

For this recipe, I suggest:

Stove

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Country Millet

#
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g tomatoes
  • 2 garlic cloves
  • 200g millet
  • 500g broad beans in pods (yields about 150g shelled)
  • 4tbs extra virgin olive oil
  • 1 onion
  • ½ lemon, juice
  • 1tbs amino acid
  • Garnishing
  • Few sprigs of mint
  • 20g pistachios

Instructions

  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Baste the tomatoes in 2tbs oil and roast the tomatoes and garlic in an ovenproof dish for about 30 minutes. Set to one side. Retain liquid
  3. Blanche the broad beans in boiling water for three or four minutes. Gently remove from and discard the skins. (I retain the skins and use them in other dishes).
  4. Sauté the onion in 2tbs oil until translucent. Set to one side
  5. Cook the millet in water over a stove for about 30 minutes. Drain excess liquid and transfer to a large mixing bowl. Toss in the lemon juice, amino acid and season with salt and pepper. Combine in the onion, tomatoes and broad beans.
  6. Garnish with mint and pistachios.
  7. Serve warm.

 

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2 comments

Chessie Saturday 30 January 2016 - 18:32
Oh la la! I happened to have dried chanterelle mushrooms when I made this, which made it feel tres Francaise. I also added a very small turnip, diced into little cubes, which made it feel extra country. In any case, it's good stuff, and perfect for this time of year. Hurray for millet! Thank you.
edward Saturday 6 February 2016 - 17:41
Brilliant, really pleased with this awesome suggestion. Thanks, Chessie.
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