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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