Millet: It’s not just for the birds. For vegetarians, it packs the perfect nutritional punch as it is rich in protein and in fiber. This makes it both nutritious and filling. Millet is also quite versatile. Although the millet itself doesn’t really have a flavor of its own, it does take on the flavor of whatever you cook with it. It also does not require a lot of work to cook, in fact, once you put it into the pot you hardly touch it at all. You can just let it sit while you concentrate on other dishes.
Millet with Garlic and Onions
Adapted from the 1986 edition of “The Cookbook for People Who Love Animals”
1 1/2 cups millet
1/2 cup tamari
1/2 yellow onion, diced
2 garlic cloves, dices
1/4 t garlic powder
1/4 t basil
1/4 t oregano
1/4 t paprika
1/4 t sea salt
Preheat over to 300 F. In a bowl, combine the millet and drizzle with 3 T of the oil. Mix to blend. Then spread on baking sheet covered in oil.
Toast in oven for about 30 minutes, until golden. (The toasting adds a nutty flavor to the millet, but it isn’t neccesary if you are in a hurry.)
Bring 3 3/4 cups water, 2 T oil, and the tamari to a boil in a large saucepan. Add the toasted millet then reduce to low heat.
Cover and cook for 25 – 35 minutes. About 15 minutes into the cooking, add the diced onions and garlic.
When the millet is finished cooking, stir in the rest of the seasonings.