Millet with Sun Dried Tomatoes

One of the wonderful things about eating a whole grain, vegetable based diet, is that we are exploring more of the range that grains have. I had been thinking about making risotto, and building a meal idea around a grain with something savory or succulent in it. My husband read a recipe that involved millet and sun dried tomatoes, and this is what happened!


Millet with Sun Dried Tomatoes & Olives
1 cup millet
6 sun dried tomatoes chopped into fine bits
1/4 cup chopped olives
1 red onion, finely chopped
2 cups water
2 Tblsp Mirin
1 Tblsp fresh Rosemary (or 2 tsp dry)
1 Tblsp fresh Thyme (or 2 tsp dry)
1 Tblsp fresh Oregano (or 2 tsp dry)
Fresh pepper

1. Dry roast the millet in a pot until you smell the fragrance of the grain (about 3 minutes). Then add the chopped tomato bits with 2 cups of water, bring it to a boil, then turn it down, stir it, cover it and simmer for around 20 minutes until the grain absorbs all the water. Set this aside, leaving the cover on -- do not stir at this point.

2. In a small saucepan, put 1/2 cup water and the finely chopped onion, cooking a few minutes until they begin softening. Add in the herbs and the olives, turning the pan off, stirring.
3. Gently fold the onions/olives/herbs into the millet,
fluffing the grain and putting it into a serving dish.
Serve with fresh pepper!

Millet with Sun Dried Tomatoes & Olives Nutrition Facts Serving Size: 1 Serving (300g) Amount Per Serving % Daily Value* Calories 272 14% Total Fat 3g 5% Saturated Fat 1g 3% Trans Fat Cholesterol 0% Sodium 131mg 5% Total Carbohydrate 54g 18% Dietary Fiber 7g 26% Sugars 8g 0% Protein 8g 15% Vitamin A 0% • Vitamin C 12% Calcium 5% • Iron 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com with my data