Today I am going to take you inside my apartment for a little cooking adventure. I encourage you all to try this recipe at home. It’s easy, super healthy and something you’ve most likely never made before. Let me know your feedback!
Recipe: Creamy Millet with Coriander and Parmesan Cheese (Serves 2) Ingredients: 2 Tbs. extra virgin olive oil 1/2 shallot, minced 1/2 cup milllet 3/4-1 Tbs. coriander, freshly ground 1/2-1 Tbs. kosher salt 2 cups water (or stock) 2-3 Tbs. Parmesan Cheese, grated fine Heat 2 Tbs. of olive oil in a small saucepan. When the oil is hot, add the minced shallot and saute for 20 seconds. Next, add the millet to the pan and toast the grain, stirring occasionally, for 30 seconds over medium heat. Add the water/broth and bring the liquid up to a simmer. While the liquid is heating up, place 1 Tbs. of whole coriander in a small saucepan over medium heat (without any oil or butter). Heat the coriander, stirring the pan, until the seeds are hot to the touch. Transfer them directly to a mortar and pestle or a spice grinder. When the coriander seeds are cool, grind them to a fine texture. Add 3/4-1 Tbs. of the freshly ground coriander to the millet and season with kosher salt. Once the millet has come to a boil, lower the heat and let it simmer for 18-22 minutes. Stir in the shaved Parmesan cheese and season to taste with kosher salt. Serve immediately. * For breakfast, creamy millet goes wonderfully with poached eggs, soft scrambled eggs, bacon or some seasonal vegetables *For dinner, creamy millet is a wonderful accompaniment to seared fish, meat or roasted vegetables.
Chow Bella 