Millet, a tiny gluten-free seed, originated in China and therefore lends itself nicely to Chinese flavors and preparations. Millet is often cooked one of two ways: with lots of liquid and a longer cooking time to create a porridge-like consistency or with less liquid and a shorter cooking time for a lighter dish similar to quinoa or couscous. Here, use millet in place of rice to make the Chinese-American staple. Use leftover millet or cook it fresh (and take care not to overcook) and use it the same day.
|Salt and pepper, to taste|
|4||tablespoons peanut oil|
|3||eggs, lightly beaten|
|3||cloves garlic, finely chopped|
|1||piece (2 inches) fresh |
ginger, finely chopped
|1½||bunches scallions, cut into 2-inch pieces|
|2||carrots, thinly sliced|
|2||cups frozen peas, rinsed with cold water|
|¼||cup soy sauce|
|2||teaspoons dark sesame oil|
|1||tablespoon sesame seeds|
1. In a medium flameproof casserole over medium-high heat, toast millet in a dry pan for 2 to 3 minutes or until it releases a nutty aroma.
2. Pour in the water and a pinch of salt and bring to a boil. Lower the heat, cover the pan, and simmer for 15 minutes. Transfer to a bowl and fluff with a fork.
3. In a large skillet over medium-high heat, heat 1 tablespoon of the peanut oil. Add the eggs, salt, and pepper. Scramble for 1 to 2 minutes or until they form large, soft curds. Transfer to a cutting board, and chop into small pieces.
4. Add the remaining 3 tablespoons peanut oil to the skillet. Add garlic, ginger, and scallions. Cook, stirring, for 2 minutes. Add the carrots and cook, stirring, for 3 to 5 minutes or until almost tender. Stir in the peas, cooked millet, soy sauce, and sesame oil. Cook, stirring gently, for 2 minutes, or until peas and millet are hot. Stir in scrambled eggs.
5. Ladle into bowls and sprinkle with sesame seeds.
Karoline Boehm Goodnick