Be the change you wish to see in the world...

- Gandhi

Wednesday, December 12, 2012

What's For Lunch?: Millet Bowl

Millet and black beans, topped with steamed and raw veggies with a ume plum vinaigrette
Millet "Super" Bowl

During this colder weather, I love the feel of warm, comfort food.  Soups and stews are great, but when I want something a little lighter,  this millet bowl does the trick.  Millet is a grain, similar to couscous.  It is easy to cook and very versatile, taking on the flavor of whatever you put into it.

For this recipe, I cook it simply with a tablespoon each of garlic and ginger and top with steamed veggies and an ume plum vinaigrette.

Millet Bowl

1/4 cup millet
1 15-oz can black beans (drained and rinsed)
1 tablespoon ginger, minced
1 tablespoon garlic, minced
Kosher salt
1 cup of water

Place millet, black beans, ginger and garlic in a saucepan.  Add 1/2 teaspoon of salt and the water.  Bring to a boil, reduce heat and cover for approximately 15-20 minutes.  Remove from heat and rest for 10 minutes.  Fluff with a fork.

8 shiitake mushrooms, sliced
1 carrot, peeled and sliced
1/2 cup green cabbage, shredded
2 baby bok choy
1 scallion, thinly sliced
2 tablespoons sunflower seeds

Steam mushrooms first for about three minutes.  Add carrots for another 5 minutes and add bok choy for the last 3 minutes.  Remove from heat.

Whisk 3 tablespoons of olive oil with 3 tablespoons of ume plum vinegar.

To serve, scoop a cup of millet into a bowl.  Top with the steamed veggies and then the raw (scallions and cabbage).  Pour the dressing on top.  Sprinkle with sunflower seeds.

It is hearty food that leaves you feeling light and energized.  I call it my millet super bowl!