September 16, 2013

Millet & Zucchini

Millet has all the buttery, floral goodness of a fresh corn tortilla - really an amazing flavor. And I love how it keeps a bit of chew; when cooked just so it has the perfect texture - not mushy, but not crunchy. Millet combines superbly with zucchini for an exceptionally fresh taste - better than the classic zucchini & corn.
This makes the most delicious meal - hearty but by no means heavy.  It's a perfect use for the last of the season's zucchini.

You can taste the life in this dish! I just feel bright after eating it.
This takes around half an hour to make, start to finish, so it's an easy option for a quick lunch.

The spices can be mixed & matched, or left out altogether, but cumin is hard to beat. The point is to have the combination of buttery, salty-sweet caramelized zucchini & onions along with the millet. It's incredible.  

Millet w/ Zucchini & Onions

1 cup millet
2 cups water
3/4 TBSP olive oil
pinch salt
  Toast millet over low heat in dry pot several minutes, stirring or shaking the pan often.  Add the water, oil, and salt, stir, raise the heat to high, and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring often, for 15 minutes or until all water is absorbed.  Remove from heat; close lid fully and set aside while making zucchini:
  In another pot, heat over medium-low:
3 TBSP olive oil. Add
1 onion, sliced. Saute while chopping
3 small zucchinis - add them to the pot. Stir and add
black pepper,
red pepper flakes,
dill seeds,
ground coriander,
garlic powder, 
paprika, and
ground cumin,
  to taste.
  Raise heat to medium. Cook, stirring often, a few minutes until onion and zucchini are nicely browned.
Cover partway with lid and cook a few more minutes to steam.  Remove from heat once done - onions should be translucent and the zucchini tendercrisp - mixture will continue to cook a bit even after removing from heat.  Serve a generous scoop over a pile of the millet.
 An original Any Fig recipe.    

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