Millet with Pesto, Peas, Spinach & Golden Onions
This looks like a long list of things to do but not so, it all comes together rather quickly and here’s why. While the millet is cooking pesto is made and the onions sauted. The remainder ingredients are tossed in when plated – so deliciously worth it. I’ve made this twice in the last week - that’s how much I enjoy it.
What I love about having the millet instead of using pasta is the light feeling after eating it. I don’t feel bloated and weighed down – so light it would make a great lunch as well. Not to mention, millet has protein and becomes a complete protein with the addition of peas, also a protein. The pesto is just delicious mixed in and the browned onions add sweetness. The parsley and spinach give it freshness.
Enjoy and let me know how you like it.
1 cup millet rinsed
2 tsp Coconut oil or extra virgin olive oil
Water – see below for measurement
Generous pinch sea salt
Note: I used to not like making millet because it turned out mushy every time and always stuck to the pan with liquid still sitting on top, but now I love it and it always turns out fluffy.
Adding oil with millet prevents sticking and foaming while cooking – crucial step I have found out.
Fluffy Millet Method
Add oil to small pot and let it melt, add the rinsed millet pinch of sea salt and stir for one to two minutes, add water so it’s ½ inch above the grain and bring to a boil then turn down the heat and simmer covered for 15 minutes. If you have a glass top you can see when done when water is absorbed. When done remove from heat and fluff the grain gently with a fork,( it may not look fluffy yet but it will,) continue to cover for an additional 20 minutes NO HEAT, it continues to cook and becomes more fluffy – very important step.
Walnut Pesto with Basil
Makes 1 cup
¾ cup toasted walnuts
2 cups basil
1 cup chopped kale or arugula even better
1 large clove garlic minced
2 tbsp extra virgin olive oil
1 tbsp lemon juice
¼ - ½ tsp sea salt
2 tsp nutritional yeast optional
Method for Pesto
Pulse toasted walnuts in food processor until crumbly, add remainder ingredients and blend until creamy and well combined. The pesto will be on the thick side because of little oil used. I really wouldn't add anymore with this particular recipe.
1 large onion chopped
1 tbsp Coconut oil or evoo
Pinch sea salt
Sprinkle cracked red pepper
1 cup frozen peas - defrosted
2 cups spinach chopped – set aside
Handful curly parsley chopped – set aside
Method for Onions
While grain is cooking sauté the onion in oil, sea salt and cracked red pepper on medium heat until it looks golden brown about 10 minutes. Remove and set aside
Add the warm millet to large bowl and toss with ½ the pesto and mix very well to combine, add more pesto if needed, you may not want to use it all, now add the cooked onions, chopped spinach, peas, sea salt and cracked black pepper. Serve in bowls and top with fresh chopped parsley.