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Herby Millet Rings

Herby Millet Rings is a modern Fusion recipe for an African-inspired accompaniment of millet grains cooked in a spiced vegetable stock base with herbs, grlic and red onioin. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Herby Millet Rings.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating:

Tags : Vegetarian RecipesSpice RecipesHerb RecipesFusion RecipesAfrican-fusion Recipes

This is a great and easy foraged meal that combines millet grains and wild greens in a pretty and tasty dish. Note that millet represents a large family of grains that are probably the first grains to be domesciated by humans. They remain important to the African and Indian diet. Millet range from the tiny grains of fonio to the large grains of foxtaiil millet and also include finger millets, pearl millet, barnyard millet, Guinea millet, sorghum grains (also known as great millet) and Taiwan millet, amongst others. Here I used pearl millet.

Ingredients:

1 tbsp Sunflower oil
200g Millet grains, washed and drained in a colander
1/2 tsp Scurvy-grass Salt
Generous handful of herbs (use a mix of garden, bought and wild)
1l vegetable Stock
1 tsp finely-grated Ginger
1 tsp Mustard seeds (use wild if you have them)
1 tsp Coriander seeds
1 tsp Cumin seeds
5-10 Curry leaves (fresh or dried)
1/4 tsp Hogweed seed powder
2 Garlic cloves, finely
1 Red onion, sliced into rings
freshly-gratd zest of 1 lime
wild flowers, to garnish (any seasonal edible wild flowers eg ramsons, three-cornered leeks, scurvy grass)

Method:

Place a lidded pan over medium heat. Add the sunflower oil and use to fry the ginger, curry leaves (if using) cumin seeds, coriander seeds, hogweed seed powder, mustard seeds, curry leaves, garlic and onions, stirring, for about 5 minutes or until the onions are soft.

At this point add in the washed millet along with the vegetable stock. Add the scurvy grass salt (or just plain salt) and bring to a boil. Reduce to a simmer and cook, covered for about 15 minutes (exact time will vary depending on what type of millet you're using).

Turn off the heat and leave the pan to steam naturally for about 20 minutes so the millet expands and absorbs the stock.

Now fold in the herbs, garlic and lime zest, fluffing the mixture with a fork.

You can either spoon directly onto a plate as an accompaniment. But for a prettier effect spoon into rings, tamp down then garnish with some more herbs and edible flowers.