Millet and Vegetable Stir-Fry
A nutritious and flavorful stir-fry with millet, fresh vegetables, and a savory sauce.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup millet, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
Nutrition Facts
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Instructions
Cook the millet: In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed millet, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and set aside.
Heat the oil: In a large skillet or wok, heat olive oil over medium-high heat.
Sauté aromatics: Add diced onion and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly softened.
Add vegetables: Toss in bell pepper, carrot, broccoli, and snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
Season the stir-fry: Add soy sauce, sesame oil, grated ginger, and red pepper flakes (if using). Stir well to coat the vegetables evenly.
Combine with millet: Add the cooked millet to the skillet. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
Garnish and serve: Season with salt and black pepper to taste. Garnish with chopped green onions and serve hot.
Chef's Tips
- Millet Tip: For extra flavor, toast the millet in a dry pan for a few minutes before cooking.
- Vegetable Variations: Feel free to swap or add vegetables like zucchini, mushrooms, or cabbage.
- Protein Boost: Add tofu, tempeh, or cooked chicken for extra protein.
- Sauce Adjustments: Adjust the soy sauce and sesame oil to your taste preference.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
