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)
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.
3. Gently fold the onions/olives/herbs into the millet,
fluffing the grain and putting it into a serving dish.
Serve with fresh pepper!