I’m a big fan of grains – whole grains. This is comfort food for me. Warm, chewy, sweet and savoury. This is what I make when I get home from work late, I need something soothing and I’m cooking just for me.
Most whole grains pair well with fried, sweet and caramelized onions. Here, I cook the grains simply with cauliflower. Don’t worry about over cooking the cauliflower – it gets soft and falls apart, melting into the grains.
I do this dish in a multi-tasking kinda way. This dish normally takes me about 30 minutes start to finish.
Curried Millet with Cauliflower and Peas
- 1 cup millet, rinsed and drained, allowed to dry
- 2-½ cups water or stock
- ½ of a cauliflower – about 2 cups, cut into bite sized pieces
- generous pinch of sea salt, if using water.
- 2-3 teaspoons curry powder
- 1 teaspoon paprika
- 1 large onion, sliced thinly
- 1 teaspoon olive oil
- 1 cup frozen green peas, thawed
First things first: millet is dusty. It needs to be rinsed before cooking. Rinse it well in a fine mesh sieve under cool running water. Set it aside to drain and dry out as much as possible while you chop the veggies.
For the onions: In a medium skillet, over medium heat, heat olive oil and add onions. The goal is to slow cook the onions so they are sweet and tender. Remember to stir these regularly while the millet cooks. Covering the onions and reducing heat to low will help soften them. Caramelized onions are great too – so go ahead and let them get brown. It is best to start the onions before the millet. They only get sweeter – and a longer cooking time will ensure sweetness.
For the millet and cauliflower: In a large dry pot, over medium heat, add the millet. The grains will still have some water clinging to them from the rinse. Allow the millet to steam the water off, and then allow it to start to toast. You should start to smell the toasty grains. Keep stirring until the grains colour a bit – 3-4 minutes. Add water and salt or stock, curry powder and paprika. Bring to a boil, add the cauliflower, reduce heat to low and cover. Let simmer about 20 minutes or until the liquid has absorbed.
After 20 minutes, add peas, stir, and cover for 5 more minutes.
Remove from heat.
Fluff with a fork, top with caramelized onions.
Garnishes: salt and pepper or soy sauce and toasted sesame oil.