Wow, how good does this taste.... The crunchy and juicy vegetables, their fresh flavors transports this dish to the next level, since the millets don't have their own smell, they smoothly gel with the rest of the ingredients, making you want more. It is surprisingly light, a distinct departure from a typical fried rice. I would guess you could have twice as much of this dish and yet feel you could have had some more. I have used a mix of red bell pepper, zucchini and broccoli. Feel free to use whatever vegetables you have at home. Please feel free to add more chilli sauce if you like your food spicy.
Ingredients Little Millet 1/2 cup Water 1 cup Oil 1 tbsp Onion 1 sliced Veggies 1 cup cubed (bell pepper, zucchini, broccoli) Garlic 1 tsp finely chopped Ginger 1 tsp grated Green Chilli sauce 2 tsp Soy sauce 2 tsp Vinegar 1 tsp Salt to taste Sesame seeds 2 tsp toasted Cashew nuts 1 tbsp toasted Method
Wash and soak Little Millet for 5-6 hours.
Blanch the broccoli.
Cook Little Millet in cup water with a pinch of salt. Once done fluff it with a fork.
Each grain will separate.
Heat oil in a wok.
Add onions and garlic.
Stir and add ginger after a minute.
Add all the vegetable and stir fry for a couple of minutes so that the vegetables soften a bit.
Now add chili sauce, soy sauce, salt and vinegar.
Mix it well.
Tip in the cooked Little Millet.
Mix lightly.
Taste and adjust seasoning.
Serve hot.
Before serving sprinkle Sesame seeds and cashew nuts.