Looking for something to do with those collards?! Still trying to figure out what to do with that millet you bought in a weak moment a few months ago already? This is what you’ve been waiting for! What I love most about this beautiful recipe is the unusual and complementary pairing of greens and grains to highlight their different tastes and textures. Once you get the hang of it, you may even want to try it with other grains, like polenta (corn) or brown rice. Don’t skimp on the stock — water just doesn’t give it as much flavor.
Of course, just in case you regularly feed little persnickety people (i.e., children), you can also prepare these as two different recipes, and serve them in two separate bowls.
- 3/4 c. dry millet plus amaranth (any ratio)
- 2 1/2 c. vegetable stock
- 1/2 tsp. sea salt
- 2 Tbsp. fresh parsley, chopped
- freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 Tbsp. olive oil
- 3 medium carrots, chopped
- 1 1/2 c. peas (fresh or frozen)
- 1 1/2 c. corn (fresh or frozen)
- 2 Tbsp. mirin or rice wine
- 1 bunch kale, chopped
- 1 bunch collards, chopped
- 1 c. water
- 2 Tbsp. tamari
- 1 Tbsp. arrowroot
Bring millet, amaranth, stock and salt to a boil in a large pot, cover, reduce heat and simmer until liquid is absorbed. Remove from heat and set aside.
In large Dutch oven, saute onion in oil about 3 minutes, until soft. Add carrots, peas and corn, and heat through. Add mirin, kale and collards; saute until bright green. Whisk together water, tamari and arrowroot in a small bowl, pour over vegetables, and stir until sauce thickens. Remove from heat and transfer to casserole or deep dish pie plate.
Turn on broiler. Mix parsley, salt and pepper into grains. Spread evenly over greens, drizzle with olive oil and broil 3-5 minutes. Watch carefully, and then serve with a big bottle of hot sauce! Feeds 4.
The original version comes from Clean Start by Terry Walters. Thanks Terry 🙂