Baked grains are a wonderful addition as soon as the weather starts getting cooler. I learned this method from acupuncturist and chinese herbalist Sharon Gray. You can find her over at belly & soul. The same method can be used for a variety of different grains, vegetables and seasonings. This week we had quinoa and lentils. One of my favorite combinations. Add to that some of the winter squash that’s in abundance right now and it’s super satisfying.
In my experience millet takes a little coaxing to bring out it’s many wonderful qualities. There are two ways that I really like it. The first is when it is cooked with a lot of water yielding a creamy consistency, such as this recipe or millet with sweet vegetable. The other way I like it is sautéed in olive oil and then cooked as a pilaf on its own or with other grains. Millet can have a tendency to be dry when not cooked well, so if you haven’t liked it in the past I suggest trying different recipes.
This recipe is an excellent way to sneak some vegetables in under the wary eye of abstainers. The white cauliflower disappears in the millet. It’s not an insubstantial amount, either.