September 09, 2015

Stir-Fried Millet with Courgettes - Everyday Cooking

A plate with a stir-fried millet dish

Stir-fried vegetables and a wholegrain was a very regular staple of mine in my student days. Although I don’t tend to eat that sort of dish as often nowadays, I’m still very fond of these meals-in-minutes. We’ve already stepped into September, and whether it is back to school/work time for you, or whether enjoying the Indian Summer, I am sure that simple everyday cooking ideas will always be welcome. As for me, I am making the most of the last few weeks before our baby arrives and I certainly try to keep it as easy as possible in the kitchen. Let me know in the comments what’s your favourite dish of the moment ;-)

Here are a few links to other favourite September easy meal ideas:
Sweetcorn Fritters with Avocado Salsa
Red Pepper Cold Soup
Early Autumn Market Salad
Pipérade Basquaise
Quinoa, Pepper & Courgette Galettes
Japanese-style Sautéed Aubergines

A plate with a stir-fried millet dish

Stir-Fried Millet with Courgettes – serves 4
•250g millet
•1tbsp olive oil
•2tbsp pine nuts
•Coconut oil
•3 cloves garlic, peeled and sliced
•1tsp ground cumin
•3 large courgettes, sliced
•3tbsp tamari or shoyu
•Black pepper
•Sesame oil (optional)

1.Place the millet in a large saucepan, heat until the millet starts popping, then add double its amount in water. Bring to a simmer, cover and leave to cook for 15-20min until all of the water has been absorbed. Take off the heat, add the olive oil, fluff with a fork and set aside to cool down.
2.Preheat the oven to 160°C. Place the pine nuts on a small baking tray and put in the oven for about 10min, until golden. Set aside.
3.Heat a knob of coconut oil in a wok or large frying pan. Add the garlic and fry for one minute. Add the cumin powder and heat for another 30sec, then add the courgettes. Stir-fry the courgettes on a medium-high heat for about 10min, until tender, then add the cooked millet, tamari or shoyu and black pepper and fry again for another 3min, stirring all the time.
4.Transfer to a serving dish/serving plates, sprinkle with pine nuts and drizzle with sesame oil, if using. Serve.

Millet Sauté aux Courgettes – pour 4 personnes
•250g de millet
•1cs d’huile d’olive
•2cs de pignons de pin
•Huile de coco
•3 gousses d’ail, pelées et émincées
•1cc de cumin en poudre
•3 courgettes, coupées en tranches fines
•3cs de tamari ou shoyu
•Poivre noir
•Huile de sésame (optionnel)

1.Mettre le millet dans une grande casserole et le faire chauffer jusqu'à ce qu’il commence à éclater. Ajouter alors deux fois son volume en eau. Porter à ébullition, couvrir et laisser cuire à feu doux 15-20min, jusqu'à ce que toute l’eau soit absorbée. Retirer du feu, ajouter l’huile d’olive, égrainer à la fourchette et laisser refroidir.
2.Préchauffer le four sur 160°C. Mettre les pignons sur une petite plaque à four et les y faire dorer environ 10min. Mettre de côté.
3.Faire chauffer une noix d’huile de coco dans un wok ou une grande poêle. Ajouter l’ail et le faire revenir une minute. Ajouter le cumin et faire revenir 30 secondes, puis ajouter les courgettes. Faire sauter les courgettes à feu moyen/fort pendant environ 10min, puis ajouter le millet, la sauce tamari ou shoyu et le poivre noir et faire sauter encore 3min, en remuant constamment.
4.Transférer dans un plat/des assiettes de service. Parsemer de pignons et arroser d’huile de sésame. Servir.

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