I like to eat meals that are just a bowl full of good stuff. I tend to eat meals like this more than I eat the traditional food-groups-segmented-on-a-plate kind of meals. It’s easy and simple and tasty. For this meal I made millet for the first time. It was so quick and easy. Plus millet is a super healthy and nutritious grain that to me, works kinda like couscous but with a great, complex, slightly nutty flavor. Next, I tossed a can of black beans with the Gazpacho Salsa that I’d made earlier. Everything was served at room temp. in one yummy bowl.
How to Cook Millet
Rinse 1c. millet well. Spread rinsed millet in a pan, add a little oil of your choice (I like dark sesame oil for the flavor here) or skip the oil. Toast on medium heat while stirring until the millet smells toasty and starts to pop a little. Take care not to let it burn. Add 2 1/2 c. water and bring to a boil. You can add dried herbs and a little sea salt here. Once it comes to a boil, reduce heat, cover and let simmer for about 20 min. Remove from heat, fluff with a fork.
You might have noticed that I use a lot of peppers, tomatoes and cukes these days. I guess I’m inspired by what comes from my garden.
- 1 cucumber
- 1 tomato or 2 plum tomatoes
- 2 cubanelle peppers, or 4 serrano or jalapa peppers (go for something hotter if you’re up for it)
- Juice of 1 lemon and 1 lime
- Optional: 1/4 red onion or 2-3 green onions, and maybe a very small clove of garlic
- freshly ground pepper and sea salt
- dash each of cumin and coriander
Chop the cukes, tomatoes and peppers in 1/2 inch pieces or smaller. Mince garlic if you are using it, dice red onions or slice green onions into thin rounds. Add citrus juice and season to taste. Finish off with a splash of good olive oil, if you like.
This recipe makes quite a bit and the cukes don’t hold up for more than a day or so. So invite some friends over and serve this with tortilla chips or baked whole wheat pita chips. I also like this as a fresh vegetable side dish