- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 2
- Yield: About 4 -5 cups
For the Millet 'rice'
- 1 c barnyard millet (or any other)
- 2 c water
- Salt to taste
For the stir-fry
- 1 tbsp. vegetable oil
- 3/4 c chopped onion
- 3/4 c chopped bell peppers
- 1/2 tsp. grated ginger
- 1 tsp. grated garlic
- 3 green chillies
- 1 c frozen peas+carrots
- 1 tbsp. sambal oelek (chilli paste)
- 1/2 tsp. low-sodium soy sauce
- Salt + Ground Black Pepper to taste
- a handful of roasted peanuts
- 2 Spring onion (greens), chopped
- Rinse the millets until the water runs clear. Drain and set aside.
- In a large pan, bring 2 cups of water to the boil and add the rinsed millets. Cover and let simmer over medium heat until all the water has been absorbed and the millets are cooked. It should take <10 minutes.
- Transfer to a fine meshed sieve, rinse under tap water to wash off the starch, drain and spread out on a plate to cool off.
- In the same pan, heat some oil and sauté the grated ginger and garlic until fragrant and golden brown. Add the chopped onions, bell peppers, peas and carrots and stir-fry on medium-high heat until the vegetables are cooked, yet crunchy.
- Season with the sambal oelek, soy sauce, salt and pepper.
- Finally, add the cooked millets and stir until incorporated.
- Garnish with roasted peanuts and spring onions and serve hot!