I’ve grown bored with winter and am ready to move on to spring. Unfortunately, for us in the Northern Hemisphere spring doesn’t officially begin until the 20th of March. That’s 18 more days for the official start, and who knows how many more for the weather to begin reflecting the new season. Sigh.
Instead of spending my time looking out the window searching for signs of sunnier and warmer days ahead, I find myself gravitation towards sunny food colors. Perhaps it is my impatient sub-conscious orchestrating it all. Lately I can’t get enough of turmeric’s golden color — you’ve probably noticed that. The color reminds me of sunshine, warm weather and light meals. So it’s easy to understand why it’s been making so many appearances on our kitchen table.
Bright fruits and vegetables too are helping me put a little sunshine on our plates. Green vegetables, red peppers and carrots make me happy…and paired with vibrant yellow hues of turmeric and millet seed makes me that much more happier.
Millet’s yellow color makes me happy. Have you ever eaten millet? It is a great gluten-free grain that can be used much like rice or even as a replacement for couscous. It’s also commonly used as bird food or ground into flour. The taste is pretty mild with a slight nuttiness to it, and one of the things I love most about it is that it takes on flavors well. You can purchase a bag at health food stores, Indian, Central and Eastern European shops, or of course online too.
Let me show you how to put a little sunshine on your plates with this recipe.
- 1 cup Millet
- 2 cups low-sodium vegetable broth
- 1 celery stalk, thinly sliced
- frozen peas to taste
- 1 medium carrot, peeled and thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- salt and ground black pepper to taste
- 1-2 tbsp olive oil
- Heat the oil, once warm add the carrots and celery and saute until soft. Next add the peas and minced garlic, saute for 3 minutes. Next add the bell peppers and cook another 2 minutes, then add the millet and cook until millet begins releasing a nutty taste — after about 3 minutes. Pour the broth, add the turmeric, salt and black pepper. Simmer over medium-low heat until millet is soft and cooked through. If need be add a little more broth until millet is tender. Cooking time will be about 15-20minutes.
As you can see this recipe is a no-brainer. If you don’t fancy the vegetables I’ve used feel free to substitute them with your favorite or whatever is in season. I served this golden millet with pan-grilled chicken breast and zucchini. I think it would be great with steak or pork too.
Enjoy it and I hope it makes your day a little brighter. Have a great Saturday!
Check out these great side-dish recipes by February’s YBR Feature winner, Claudia of What’s Cookin’ Italian cuisine. Cheddar Pepper Caulflower Recipe, Quick Baked Zucchini and Yellow Squash Parmigano Recipe, and Avocado Chickpea Cucumber and Tomato Salad Recipe.