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What the hell would I do with Millet Grain?

June 09, 2017 - Natural

If you know me you’re probably aware that cooking is not a strength of mine. I have the attention span of a small goldfish and so anything I put near an oven seems to instantly turn to charcoal. However, since going vegan and generally trying to improve the quality of the food I’m putting in my body, I have slowly started to introduce a few easy recipes to my day-to-day menu. I’m always on the hunt to find new foods that are not only really tasty but also really good for me and being easy and quick to make is also a must.

A few months ago I discovered that there is a 100% vegan health food shop (Natural Healthy Foods) on my walk from home to drama school, I mean what are the chances! So of course I checked it out and it’s great, it has everything from meat alternatives, to vegan cheese and biscuits to raw vegan chocolate and snacks. I’m hooked.

The first food I want to mention is millet grain, it’s like a mixture of rice and couscous and the list of health benefits are endless, a few of these include its ability to protect your heart health, optimize your immune system, increase your energy levels, improve your muscle and nerve health, decrease your chance of diabetes, improve your digestive system, detoxify the body, and boost respiratory health. Many of the antioxidants found in millet, neutralize free radicals, they can also clean up other toxins from your body, such as those in your kidney and liver. In summary, it’s bloody good stuff and as an added bonus it’s delicious! I threw together this super simple and healthy vegan recipe which is perfect for a lovely filling meal as well as being jam-packed full of goodness.


Millet Grain with Vegetables

Millet Grain

  • Toast 1/2 cup of millet (we’ve used a pack from the Health Store, but do use whichever brand you can find) over medium heat until the seeds just start to brown
  • Remove from heat and set toasted millet aside
  • Fry chopped onion in vegetable oil for 2 minutes
  • Add some curry powder and cumin and fry for another minute
  • Add veg (sliced carrot, edamame beans, chopped red pepper) and fry for 2 minutes
  • Add the toasted millet with 1 1/2 cups of vegetable stock and bring to a boil
  • Reduce heat, cover the pan and cook until all the water has been absorbed (25-30 minutes)
  • Remove from heat and let stand, covered, for 10 minutes