A recent NPR article about farming in India explained how once-popular millet saw a decline in the 1960’s and
through a series of benefits to the farmers, the land, and the consumer, is making a comeback. As part of my low sugar elimination diet, I cut out wheat, rice, and most grains, but millet was on the short list of things I could eat. Millet has a lower glycemic index, so our bodies take longer to turn it into sugar. It is also full of protein, fiber, and a whole slew of other nutrients, making it a new kitchen staple in our house. Of all the interesting facts in this article, my favorite take away is how it grows. It looks like an ear of corn! Who knew?
To celebrate millet’s comeback in India, and it’s stronghold in our kitchen, I’m sharing one of our favorite risotto recipes that I adapted with millet in place of arborio rice.
Creamy Saffron Millet Risotto
- 1 tablespoon of coconut oil
- 1/2 cup of onion, diced
- 4 cloves of garlic
- 1 and 1/2 cups of millet
- 1/2 teaspoon of saffron, soaked in 2 tablespoons hot water
- 2 teaspoons of lemon zest (or 4 tablespoons of lemon juice)
- 6 cups of vegetable stock
- 1-3 cups of water
- 1 cup thawed peas
- 1 cup asparagus, cut into 1 inch pieces
- Heat vegetable stock in medium pot.
- Add oil to large pan.
- When oil is hot, add diced onions and garlic, and saute until translucent (approximately 5 minutes).
- Add millet, and keep stirring for about 2 minutes.
- Add the hot water with saffron, and the lemon zest (or lemon juice). Stir continuously.
- Add stock, one cup at a time. Keep stirring, and add liquid only when current liquid is mostly absorbed. It should take about 30 minutes.
- Once all stock and water is absorbed, taste your creation. If it tastes ready, add in the peas and asparagus, and put the lid on to steam the veggies for about 3 minutes. *Don’t add the veggies too early, or they will over cook and lose their bright green healthy color!