his hearty combination works as a side dish or all on its own as a hearty meal. Millet is rich in iron and protein, and is also an alkaline food, which can comfort an upset stomach. This dish keeps for 4-5 days in the refrigerator, and can be eaten hot or cold.
1 cup millet
1 ½ cups water
2-3 tablespoons butter
1 onion, quartered and minced
1 clove garlic, minced
1 pound, approximately 3 broccoli stalks, stems removed and florets coarsely chopped
½ teaspoon salt
1 tablespoon fresh minced parsley
1 tablespoon fresh minced garlic scapes
1 cup grated Parmesan cheese
Lemon wedge (optional)
- Place millet and water in medium saucepan and bring to a boil. Once boiling, turn the temperature to low, cover, and simmer for 30 minutes, until tender and water is absorbed. (If it’s not tender enough at this point and water has been absorbed, add ¼ cup additional water and continue to simmer until water is absorbed.) Fluff with a fork and remove from heat.
- While the millet is simmering, place butter in a medium-size sauté pan on medium-low heat.
- Combine onion and garlic in a food processor, and pulse until finely minced, then transfer to pan when butter is melted and stir to coat.
- Add broccoli to food processor and pulse until very finely minced.
- Once onion and garlic are lightly cooked, about 5 minutes, add broccoli to the pan and mix to incorporate broccoli.
- Add salt, parsley and scapes and stir together, and continue to cook for about 5 more minutes.
- When broccoli is tender, add mixture to millet and stir to combine.
- Sprinkle with Parmesan cheese and toss together. Serve warm with a wedge of lemon.