Fried Millet with Brussels Sprouts

Name: Fried Millet with Brussels Sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon (7 ml) olive oil; 3 cups quartered Brussels sprouts; 1 clove garlic, minced; 2 cups cooked millet (see note); 3 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 2 large eggs; 2 tablespoons sesame seeds

12.12.15

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I am notorious for throwing random leftover ingredients in a pan and calling it dinner. This type of cooking lends itself well to recipes like fried rice. I've shared a couple versions of fried rice on the site and it's one of the recipes in The Easy Vegetarian Kitchen. Fried rice is such a great base for vegetables but today I wanted to share a variation using millet instead of rice.

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Fried Millet with Brussels Sprouts

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Author: Erin Alderson
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 2 servings 1x

Ingredients

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1 tablespoon (7 ml) olive oil
3 cups quartered Brussels sprouts
1 clove garlic, minced
2 cups cooked millet (see note)
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 large eggs
2 tablespoons sesame seeds

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Instructions

Heat the olive oil in a skillet over medium heat. Add the Brussels sprouts and cook for 6 to 8 minutes, stirring occasionally, until Brussels sprouts are browning. Add in garlic and cook for one more minute.
Stir in the millet followed by soy sauce and vinegar, and cook for 2 to 3 more minutes. Create a well in the center and crack the eggs. Let them set most of the way, 3 to 4 minutes, before stirring them into the millet mixture. Stir in the sesame seeds and serve.

Notes

+ to get about 2 cups cooked millet, combine 3/4 cup millet with 1 1/2 cups of water or vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for roughly 15 minutes until most of the water has been absorbed. Remove from heat and let site for another 5 to 10 minutes until done.

Variations for the Fried Millet

I started using millet because some nights I didn't have any leftover brown rice and I didn't want to wait for a fresh batch to cook up. Millet's quick cooking really helps speed up this meal.

Millet: The easiest variation would be to go back and use brown rice. However, I also like quinoa and even sorghum (or a mix depending on what I have in my refrigerator).

Brussels Sprouts: If you don't feel like quartering the Brussels, run them through your food processor with the slicing blade then cook the shaved sprouts. Or if you're not a fan of Brussels sprouts- cabbage, chard, or kale are great add-ins.

Vegan: I've made this without the egg before and it's just as good. This fried millet can also work with tofu.

Featured Ingredient: Millet

Millet is one of two quick cooking gluten-free pseudo-grains that I always have in my pantry. It's a great grain for almost any meal and I find I'm often using it in place of brown rice.

Breakfast: Pumpkin Pie Millet Porridge
Lunch: Garlicky Spinach, Millet, and Eggs
Dinner: Chickpea Shawarma with Millet

4 comments on “Fried Millet with Brussels Sprouts”

Poshnessary says:

12.12.15 at 1:44 pm

Really need to try Millet sometime

Kisses

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Amelia says:

12.13.15 at 6:10 am

Sounds and looks lovely! I need to cook with millet more.

Nourishing Amelia | Food, Health & Lifestyle Blogger

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Vicky & Ruth- May I Have That Recipe says:

12.14.15 at 3:45 pm

Brussel sprouts are one of the only vegetables i don't like but it looks so delicious in this recipe. I have a feeling this might change my view on brussel sprouts! Cant wait to try it!

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Barbara (BarbB) says:

12.14.15 at 9:18 pm

I've never tried millet yet. I am going to try it.

Reply

hi.

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.

Virtual hugs, Erin (aka: e.l.l.a.)

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