Have I told you that my most favorite thing to do is shopping! I know you have heard most women say that. But in my case the only difference is that it’s not clothes, shoes or bags. I love shopping for fruits, vegetables, new spices, sauces, and other ‘interesting’ grocery stiff! I can spend hours in the food isle of supermarkets! Lol!
Last time when I was on one of those food isles I found a pack of ‘organic quick cooking millet mix’! It immediately caught my attention as I had never really seen anything like that before. It sounded great because it’s quick cooking, healthy and hopefully tasty.
Millets are many, round in shape, tiny in size, high in nutrition, capable of growing in harsh climatic condition, satisfying, healthy for self, society and planet. They consume very less water, need no synthetic chemicals and are extremely energy efficient. They are high in dietary fiber, low glycemic index, gluten free, and help in sugar and cholesterol management! Read more about millets here.
This packaged mix has Finger Millet, Italian Millet, Little Millet, Pearl Millet, Kado Millet, Prosco Millet, Barnyard Millet and Amaranth! It looked beautiful and colourful! I thought that these Tiny little pearly millets (if tasty) will definitely be a part of our meals more often.
I made a very simple soup with some vegetables and YES! It tasted great millets added a lot of flavor (and nutrition) to the regular vegetable soup. Some millets cooked faster than the others but the millets that cooked a little less were crunchy and chewy, which was nice!
You can make this same soup with any millet you have on hand. If they are not quick cooking, cook them before adding them to the soup. I have used vegetable bullion here but use vegetable stock instead of water to skip it. I used some extra red chili flakes to spice it up but feel free to use black pepper instead.
Verdict – I LOVE millets! Now I am working on trying more creative ways of using it in my food so be prepare for lots of millet recipes!!
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- 1 cup quick cooking millets
- 2 small onions
- 2 carrots
- 1 potato
- 8-10 green beans
- 1 vegetable bullion
- 1 bay leaf
- 2 tbsp olive oil
- 5-6 cups of water
- Black pepper or chili flakes.
Heat oil in a pan. Add diced onions and bay leaf. Fry till soft and add the rest of the diced vegetables. Cook in low heat for a few minutes. Add the quick cooking millets and water/vegetable stock. If you are not using vegetable stock add one vegetable bullion. And cook till the millets are soft. Season with salt and pepper. Serve with some crusty homemade whole wheat bread