Millet with Sautéed Vegetables
Millet with Sautéed Vegetables is part grain salad and part warm vegetable dish. The millet cooks separately while the vegetables build flavor in the pan.
Onion is browned first, then zucchini, tomato, and mushrooms are cooked more gently so they soften without losing all of their structure. Tamari, vinegar, and basil are added near the end.
The final step is simply to fold the vegetables through the cooked millet. Serve the dish either warm or cold, which makes it useful beyond one specific meal.
Ingredients
- 1 cup millet
- 2 cups water
- 2 tablespoons olive oil
- 1/2 cup onions, chopped
- 1 cup zucchini, finely sliced and quartered
- 1 1/2 cups tomatoes, diced
- 3/4 cup mushrooms, chopped
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon dried basil or 2 tablespoons fresh basil, chopped
Method
Bring the millet and water to a boil, immediately reduce to a simmer, and cook until done, about 15 minutes. Meanwhile, heat the olive oil in a large frying pan over medium-high heat and sauté the onions until they begin to brown. Add the zucchini, tomatoes, and mushrooms, reduce the heat to low, and cook for about 10 minutes, stirring occasionally; cover if the pan becomes dry. Add tamari, rice vinegar, and basil, cook for 5 minutes more, then fold the vegetables through the millet. Season to taste and serve warm or cold. Makes 6 servings.