Gluten-free millet has a very hearty, nutty flavor which I like in dishes with hearty European or Mediterranean flavors. However, it doesn’t appeal to me as a substitute for rice’s milder flavor in Asian dishes. Also, you may find that millet has a slightly bitter-ish aftertaste. But don’t let this deter you! Three strategies:
- I simply use more liquid so I can cook the millet longer, which helps reduce the aftertaste–and your taste buds quickly get used to what little bit might be left
- It’s also a good reason to combine millet into a dish with other flavors and ingredients, as with this pilaf.
- And don’t forget to try some of the sweet options in the Notes–another great way to get your taste buds accustomed to new and different flavors.
And if you end up with leftovers, see this post on reheating them or transforming them into Millet Pancake with Greens.
Step 1: Saute Vegetables and Spices
- 1 Tbsp. olive oil
- 1 cup red onion diced to ¼” (from about 1 sm. onion)
- 1 cup celery diced to ¼” (from about 2-3 stalks)
- 1 tsp. dried rubbed sage
- 2 shakes cayenne pepper
- 1/4 tsp. sea salt
In a medium (e.g., 10”) skillet with a lid, heat oil over medium heat until hot but not smoking. Add onions and saute 3-4 minutes, stirring occasionally. Repeat for celery. Lower heat to medium-low, stir in spices and salt and cook another minute or two.
Step 2: Toast Millet
- 1/2 Tbsp. olive oil
- 1 cup uncooked millet
Push vegetable mixture to sides of pan and pour oil into center. When oil is fairly warm, add millet to oil and stir to coat with oil. Allow millet to cook, stirring occasionally, until it smells toasty, about 3 to 5 minutes. Stir to combine vegetables and millet.
Step 3: Simmer
- ¼ to 1/3 cup dried porcini mushrooms (or other dried mushrooms like portobello or shitake), lightly crushed to 1/2″ to 3/4″ pieces
- 1½ cups mushroom broth (Pacific Foods is a good variety)
- 1½ cups water
Add mushrooms, broth and water to millet and stir to combine well. Cover, raise heat to high. When mixture begins to boil, reduce heat to low and simmer, covered, until liquid is completely absorbed, clear to the bottom of pan, which can take up to an hour. Begin watching after about 30 minutes. When liquid appears evaporated, gently separate millet with a fork to see if any liquid is left in the bottom of pan.
Do not stir pilaf until it has finished cooking and has rested for 5 to 10 minutes. Then use a large fork to lightly fluff pilaf and combine ingredients that separated during cooking.
Step 4: Serve with Optional Garnishes (as desired)
Optional Garnishes–have fun mixing and matching!
- Crumbled goat chevre
- Drizzle of walnut or olive oil
- Chopped fresh flat-leafed parsley or mint
- Chopped and toasted hazelnuts or walnuts
- Squeeze of fresh lemon
Serves: 6-8 as a side
Notes
About Pilaf Pilaf refers to both a method of cooking grains and the dish made by this method. Cooking a grain pilaf-style differs from the usual boiling method in a few ways:
- A pilaf includes some sauteed aromatics (like onion and celery)
- The grain is often toasted to give it a nuttier taste
- The grain is cooked in a flavorful broth
These techniques produce a dish with a firmer, less sticky grain and a lot more flavor–a dish that can stand on its own rather than being just a side to or base for an entree.
Serve It With . . . Since this dish is a little more involved, keep the rest of your meal simple, e.g.
- Vegetables Green peas (from frozen), steamed broccoli, sauteed asparagus
- Proteins Steak, red beans and corn, sauteed chicken breasts
New to Millet? Get Sweet When trying any new food, help your taste buds adjust by adding a little sweetness, e.g.:
- ½ cup apple diced to ¼ to ½”
- 2-3 Tbsp. chopped dried cranberries
- 1-2 Tbsp. dried currants
Add at the same time as the dried mushrooms.