Radiant Health Millet Bowl
How is this for a thought process: This morning when I sat down to the computer I first decreed, “We shall begin the week with cookies!” But then, in a quick 180, looking at a list of recipes I’ve made but not yet written about, I saw the lowly, unassuming words: “millet bowl.” And so, in an effort to start this week out on the right foot, one of radiant health and vitality, glowing skin, bright eyes, and bounding energy, millet bowl it is.
You might be turning up your nose at the word millet, which makes you think of long-haired, ’70s heath nuts or those toilet paper rolls you doctored up in elementary school, slathering them with peanut butter, rolling through bird seed (millet is the key ingredient) and hanging in the tree outside your window. If so, I understand. I felt the same way. But casting my cynicism aside, I tried this recipe and it has since become my favorite weekday lunch. The contrast of textures between the yielding, soft steamed bok choy and mushrooms and crisp cabbage and scallions is lovely, and the cider vinaigrette makes the whole bowl come to life. In fact, I’m so in love with this recipe I’m trying to think of it as a template, imagining what other combinations of of vegetables, grains and legumes topped with a vinaigrette would also work.
Radiant Health Millet Bowl
from Whole Living
Serves 2
for the millet
1/4 cup millet
15-ounce can black beans, drained and rinsed
2 tablespoons minced fresh ginger
Kosher salt
1 cup water
for the vegetables
4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick
1 medium carrot, peeled and cut into 1/4-inch-thick rounds
2 baby bok choy, halved
1/2 cup shredded red cabbage
1 scallion, thinly sliced
2 tablespoons sunflower or sesame seeds (optional)
for the dressing
2 tablespoons extra-virgin olive oil
2 tablespoons apple-cider vinegar
Place millet, black beans, and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork.
Steam shiitakes in a steamer over boiling water, covered, for 3 minutes. Add carrots and bok choy and steam 4 to 6 minutes more. Remove steamer from heat.
In a small bowl, whisk together oil and vinegar to make dressing. Season with a dash of salt.
Transfer millet to bowls and garnish with steamed and remaining raw vegetables. Season to taste with salt and pepper. Pour dressing over top and sprinkle with sunflower seeds.
Read more at Wholeliving.com: Millet Bowl with Black Beans and Vegetables
Bethany: Oh Sarah, you have no idea how reassuring it is to see this recipe. I decided to start the whole living detox thing today and I was not looking forward to making this recipe tonight for dinner. My first thought was, “Who would eat that?”
Clearly you would, and I trust your taste. I’ll let you know later how it turns out.1 year ago
Hahaha. Bethany, I understand completely. I think I had the same thought! But I decided to give it a whirl and I’m still eating it a month after I first tried it. For a dish with so many witnter vegetables, it tastes so fresh and zingy! Plus, how can you just not love all those colors? But the real test is what you think of it tonight!
1 year ago
Robin: Wow, that picture IS truly radiant, much more so than one expects “millet health bowl” to be. I am always looking for new ways to sneak a little millet onto my plate and will try this soon. Thanks!1 year ago
Ann Flora: I recently bought millet for the first time. So far, I’ve tried it in soup and bread. This may be my next experiment. A bowl of whole grains, beans, and vegetables that manages to be zingy and colorful sounds like the perfect healthy food.1 year ago
carolyn: Will this keep? I only cook a couple of times a week and need to make enough to have leftovers.
I’m enjoying your blog, came here from Domestic Redlections!1 year ago
Hi Carolyn and welcome! Love Jora’s blog. Yes, this does keep well for about 3 days provided you pack everything up separately. Then, when it’s time to eat, heat up the steamed veggies, beans, and millet in the microwave, add in the raw veggies and top with dressing.1 year ago
Kanesha: Hmmm…I’m thinking I should make this tonight or tomorrow since my mother-in-law is making flan – you know, balance things out. The ginger, bok choy, and red cabbage are a big draw for me.1 year ago
janet: Bring on the millet (bird seed, yum!, hehe)! Love cooking with whole grains and this looks great with the vegetables. Btw, your photo is gorgeous.
1 year ago
I didn’t have to do much to make it look so pretty—those gorgeous colors did the work themselves!
PS Speaking of the glory of whole grains, does anyone have this cookbook, The Whole Life Nutrition Cookbook. I wanted to check it out at the library or look through it at a bookstore before buying, but no one seems to have it. I might just spring for it, sight unseen.1 year ago
Danielle: I’m really looking forward to trying this! I’ve been on a real cookie kick lately, and when that crashes, this is exactly what I’ll need. Thanks for sharing!1 year ago
Bethany: I just made this, and it was excellent. I added avocado on top in place of the bok choy, simply because bok choy is hard to track down here without going to an asian market in the city or an expensive grocery store on the other side of town. I liked it, and would not mind eating it again.1 year ago
Karen: After being house bound for the better part of winter (we had record breaking snow around here) my body is craving some delicious healthy dishes. Can’t wait to try this one!1 year ago
wendy: This sounds wonderful!
May I make a suggestion? Try quinoa or buckwheat as the grain. And Rice vinegar will give it a more understated tang.
Lovin the print button!!!!1 year ago