I love playing around with different combinations of grains. Millet and Quinoa is a favorite of mine because the millet softens the texture of the quinoa a bit and the flavors complement each other.
I also love adding random bits of things to my grain dishes. I threw some fennel and sun dried tomatoes in this one and they add a nice rustic flavor.
Feel free to experiment. Sometimes I add a few pieces of dried fruit, like apricot or cranberries. Sometimes I add some whole cloves or anise. I thought about adding a cinnamon stick, but decided not to. Mainly because I only have two sticks left and I wanted to save them for another dish.
This dish is boiled on the stove, but could work equally well as a baked dish. Simply bring it to boil in an ovenproof dish, cover and place in a 350°F oven for about 30 minutes.
Millet and Quinoa with Fennel and Sun Dried Tomato
1/2 cup millet
1/2 cup quinoa
2 2/3 cups water
Pinch of sea salt
1/2 tsp fennel seed
2-3 Tbsp sun dried tomato, chopped into inch size pieces if they are whole
Half a celery stalk, half inch slices on the bias
Half a carrot, half inch slices on the bias
Bay leaf or thyme (optional)
1. Rinse the millet and quinoa then place in a medium heavy bottom pot with all the other ingredients and bring to a boil. Reduce heat to simmer and cover. Cook for 20-30 minutes.
2. When the liquid has been absorbed and grain is cooked, remove from heat and let sit for 5 minutes before serving.
Note:
This is nice with some fresh herbs or furikake sprinkled on top when serving.
Millet and Quinoa with Fennel and Sun Dried Tomato
Equipment
- medium size heavy bottom pot with lid
Ingredients
- 1/2 cup millet
- 1/2 cup quinoa
- 2 2/3 cups water
- Pinch of sea salt
- 1/2 tsp fennel seed
- 2-3 Tbsp sun dried tomato chopped into inch size pieces if they are whole
- Half a celery stalk half inch slices on the bias
- Half a carrot half inch slices on the bias
- Bay leaf or thyme optional
Instructions
- Rinse the millet and quinoa then place in a medium heavy bottom pot with the other ingredients and bring to a boil. Reduce heat to simmer and cover. Cook for 20-30 minutes.
- When the liquid has been absorbed and grain is cooked, remove from heat and let sit for 5 minutes before serving.