As much as I love rice pilaf I am in love with the pearls of millets in pilaf form too. This dish of mixed origin or historical trail, with a grain cooked in broth, is the most delectable one.
Whether you want to call it pilaf, pulao, fulao, polo or by any name you prefer, the recipe stands for its undeniable fragrance from the sauteed onions and the added whole spices.
This was one of the first recipes I fell in love with mushrooms in. Til then I really did not care much about them.
A little more about millets
Millets are small seed grains from grasses…
Bring hardy grasses, climate-smart plants, they can grow on soil with minimal fertility. Due to this versatility, it is becoming more popular back again than bring mere bird food. After being neglected for quite a while… It great to see this tiny packet of nutrients, receiving the tag of responsible eating. Millets have been traced back as a very ancient grain and are slowly back yo popularity since it is gluten free also.
The complex carbohydrate in millets is well appreciated by diabetic diet as the glucose spike is not observed commonly with millet consumption. The prolonged consumption of millets has been recognised in better blood lipid profiles too.
In this recipe, I have used foxtail millet Sataria italica. The grains upon cooking have a texture like a couscous and hold well when stir-frying with the mushroom masala.
Thinai, Korra, Kanani, Navane in various Indian languages or “awa” as in Japanese, or “jopsal” in Korean shows that this ancient grain was once popular and patronised in the ancient communities. So here is my way of adapting the same…enjoy
We have a few more millet recipes on the blog, just in case you are looking for some new gluten-free ideas to try.
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Mushroom millet pilaf
Masala infused millets
For the millets
- 1 cups Foxtail millet
- 2.5 cups drinking water
For the mushroom masala
- 1 tbsp olive oil or any other cooking oil.
- 1/2 inch fresh ginger root
- 1 clove garlic minced
- 1/2 cup Onion white, chopped
- 200 g button mushrooms
- 1/2 tsp garam masala powder
- salt to taste
- 1 tbsp chives chopped fine
- Wash, drain and set the millets aside
- In a saucepan add water and let it come to a boil
- Add the millets and a pinch of salt to the boiling water. Cover and cook till the water is absorbed completely.
- Remove from heat, fluff and set to cool.
- Meanwhile. wipe the mushroom with a wet towel and slice them.
- Finely chop the onions, mince the garlic and ginger and keep ready
- Into a warm wok add olive oil followed by chopped onion, garlic and ginger. Saute till the onion turns translucent.
- Add the mushroom, and mix well
- Now add garam masala powder and salt. cover for a couple of minutes.
- As the mushroom releases the liquid, the masala coats it. suate till the liquid almost dries up and add the fluffed millets.
- Toss the milets well with the mushroom masala
- Serve warm with chives or any other herbs of choice.
You could toss in a handful of roasted pistachios as the recipe nearly is ready for an added crunch.
Serving: 150gCalories: 245kcalCarbohydrates: 41gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 435mgPotassium: 155mgFiber: 6gSugar: 1g
Tried this recipe?Let us know how it was!