Quick and easy meals are a saviour when you want to eat healthy food but don’t have the time or energy to make an effort. If you do meal prep for the week, then this recipe is an excellent option for you. You could make your choice of millet in large quantities and add different toppings during the week. It ensures you get a new healthy meal but don’t spend hours slaving over a stove.
In my earlier post, I made Millet with Veggies and Cheese and also Barley salad with BBQ Paneer. Meals like these are light on the stomach but pack a punch in nutritional value and are also great to pack for the school or office.
To make 2 servings
- 1 cup amaranth seeds
- 2 cloves garlic
- 3 tbsp oil
- 2 cups mushrooms (chopped or sliced)
- 2-3 sprigs of green onions
- 3-4 sprigs of coriander, chopped
- 4-5 chopped walnuts
- ½ cup feta cheese (make it vegan by using vegan cheese or soft silken tofu)
- Salt to taste
- Wash and soak the amaranth seeds for a few hours in water. Drain the water.
- Add the amaranth to 2 cups of water and a teaspoon of salt and bring it to a boil. Lower the heat and cook till the grains are soft. Drain excess water, if any.
- In a pan or wok, heat 2 tbsp of the oil. Once hot, add the mushrooms on high heat and cook till soft. Add the green onions, then sprinkle with salt just before taking it off the heat.
- Top your amaranth with the mushrooms. Add the coriander, walnuts, and feta cheese (or tofu) and serve warm.
- If you like an extra garlicky kick, thinly slice a few garlic cloves and fry them. Set them on a paper towel to dry and become crisp. These garlic chips are a great topping for many dishes and can be stored for weeks in an air-tight container.
Millets are nutrition dense and an excellent substitute for your regular wheat and rice grains. They are gluten-free and contain high protein, fibre, and antioxidants. These properties also make them easier to digest.
There are various varieties of millet offering a range of nutritional benefits. It is also easier to grow even in arid lands.
Millets can be very versatile. You can grind them into flour to make flatbreads, add cooked millet in your salads to make it into a full meal, make porridges and stews, or just replace it with rice in your regular meals.
Have you tried any recipes yet? Let me know in the comments.