Did you know that the cultivation of millet dates back to 6000 years? The tiny golden grain has nearly 15% protein, B- complex vitamins, minerals like iron and magnesium. Interestingly millet used to be referred to as the grain of happiness and it contains tryptophan – an amino acid that affects appetite, mood and sleep! It is gluten free, alkaline, easily digestible and rich in fibre. Super food really!
I substitute millet in all recipes that call for couscous, because millet is packed with nutrients. Great for weekday lunch and if you use dairy free yoghurt for the sauce it will be completely plant based. In this recipe I use the florets only but please retain the tender leaves and stems for use in a stir fry.
INGREDIENTS
1 large broccoli, washed and cut into 2cm florets
1 x 400g tin of chick peas, drained and rinsed
1 cup of hulled millet cooked as per instructions on packet
A generous handful of fresh coriander finely chopped
1 red chilli, finely chopped (optional)
Rind of one lemon
30ml lemon juice
30ml extra virgin olive oil
Salt and pepper
YOGHURT SAUCE – 1 quantity
METHOD
Steam or microwave the broccoli for 2 to 3 minutes depending on the doneness required. Set aside to cool.
Once you cook the millet, remove to a large plate and allow to cool. If you leave in a bowl or saucepan to cool, the millet may all stick together and get clumpy.
Place millet in serving bowl. Mix in the broccoli and chick peas, the red chilli, the lemon rind, salt and plenty of freshly ground pepper along with lemon juice and extra virgin olive oil. Taste for seasoning, toss the coriander leaves and serve with yoghurt sauce.
Serves 4.