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Millet Fried “Rice”

By April 7, 2013May 7th, 2015Dinner, Gluten Free, Grains, Lunch, Main Dish, Recipes, Vegetables

I had an exciting week.  The Webinar Balance Your Body’s pH for Fabulous Health was so much fun. Kim Coleman from Urban Mystics Healing asked lots of great of questions so everyone could get a better understanding of pH .  When you use the information from this webinar you will feel fantastic and have visible noticeable movement toward your health goals.  Over 500 people signed up.  Thank you everyone for your interest in this topic.

Today’s recipe is one of everyone’s favorites from the Summer Cleanse last year which I am carrying into the Spring Cleanse.  I only carrry over a few of the best recipes.  I love coming up with new recipes each season.

Every so often I like a little Chinese food but the dishes from the Chiniese take out are usually full of chemicals.  I also prefer low glycemic grains like millet or quinoa instead of rice.  Millet is also a alkaline yeilding grain. I got inspired to make this dish to satisfy my need for Chinese rice.  It isn’t exactly the traditional dish but tastes pretty good.

The secret to making the best millet fried “rice” is to use really dry cooked grains. Day-old cooked grains are best. If your cooked grains are wet or damp you can spread them on a cookie sheet and dry them in a 250 degree oven or toast in the wok over low heat.

Millet Fried “Rice”

Gluten Free, Dairy Free, Vegan

2 main dish servings 4 side dish servings

2 Tb coconut oil
3 tablespoons fresh ginger, peeled and grated
5 cloves garlic, minced
1/4 cup scallions, sliced
1 shallot, finely chopped
1 red bell peppers, chopped
2 cups carrots, coarsely chopped
1 cup frozen petite peas, rinsed under hot water to thaw
Celtic Sea salt, to taste
2 cups cooked, cold millet (see below)
1-2 Tb wheat free tamari
1/4 cup parsley, finely chopped
1 Tb toasted sesame oil 

  • Heat the coconut oil in a large sauté pan over medium-high heat.
  • Add the ginger and garlic and cook for about 15 seconds.
  • Stir in the shallots and scallions; cook for 30 seconds.
  • Add the red bell pepper and carrots, and cook, stirring constantly for 2-5 minutes until carrots are tender but not soft.
  • Season lightly with sea salt to taste.
  • Add peas, cook for 1 minute
  • Add the cooked millet to the skillet and stir-fry for 1 minute, tossing to separate the grains and combine well.
  • Stir in the soy sauce.
  • Add the parsley.
  • Drizzle with toasted sesame oil.
  • Serve warm.

1 cups millet
2 cups water or stock
Pinch of sea salt

  • Rinse millet with cool water in a strainer and place in a sauté panover medium heat.  Gently stir the millet until it starts to give off a nutty aroma and the grains start jumping around.  Be sure it doesn’t burn.  If it starts to burn remove it from the heat and stir, return to the heat on a lower flame. The reason we toast the millet is so the outside of the grain will not turn to mush before the insides cook enough to lose their crunch.
  • Add the 2 cups of boiling water or stock and salt.
  • Return to a boil, reduce heat and cover the pot.
  • Simmer for 25-30 minutes until all the liquid has been absorbed.
  • Turn off heat and let stand covered for 5 minutes.

Makes 3 ½ – 4 cups cooked millet

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