- 1 1/2 cups millet
- 2 eggs, beaten
- toasted sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and grated
- 1 bunch scallions, diced
- 2-3 handfuls shredded carrot
- 1 8-oz. package sliced mushrooms
- 2 handfuls greens, such as watercress or spinach
- 1 tbsp. tamari or soy sauce
Combine the millet with 4 1/2 cups water and a dash of salt in a large saucepan. Bring to a boil, then lower the heat and simmer until millet is fluffy, about 20 minutes. Cover and set aside.
Heat a spoonful of sesame oil in a 10-inch nonstick skillet. Pour in eggs and swirl around in pan to create a thin omelet. Cook for about a minute, or until it sets. Fold the eggs in half and cook for another few seconds, then transfer to a cutting board and cut into strips.
Add a bit more oil to the skillet, and cook garlic and ginger for a few seconds until fragrant. Add scallions, shredded carrot, and mushrooms and cook until mushrooms are soft. Stir in greens and cook until wilted.
Stir veggies together with millet in a large bowl. Drizzle with soy sauce and fold in egg.
Inspired by Heidi Swanson’s Millet Fried “Rice” in Super Natural Cooking.