Fried Millet with Brussels Sprouts

Erin Alderson

Fried Millet with Brussels Sprouts

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.

Fried Millet with Brussels Sprouts

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Preparation 5 mins 2017-08-18T00:05:00+00:00 Cook Time 20 mins 2017-08-18T00:20:00+00:00 Serves 2 servings     adjust servings

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

Instructions

  1. 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.
  2. 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 rice mixture. Stir in the sesame seeds and serve.

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Recipe 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.

Millet

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

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