Foxtail millet rice

You can try this recipe using any Siridhanya millet, such as foxtail, barnyard, kodo, browntop, or little millet. These millets are gluten-free and have a low glycemic index, making them extremely nutritious. For a wholesome dish, prepare foxtail millet rice with spinach and French beans 🥙.

Ingredients:

• 1 cup foxtail millet
• 2.5 cups water
• 1 cup chopped spinach
• 1 cup chopped French beans
• 1 cup green peas
• 1 small potato, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• Some crushed ginger
• 2 tbsp oil (for frying vegetables)
• 1 tsp turmeric
• 1 tsp red chili powder
• 2 tsp pulao/biryani masala
• 1tsp mustard seeds
• 1tsp cumin seeds
• 1tsp sesame seeds
• a pinch of hing (asafoetida)
• Salt to taste

Process:

1. Wash the foxtail millet 2-3 times to remove any dirt.
2. Soak the millet in water for at least 2 hours to help release the phytic acid.
3. Discard the soaked water and bring 2.5 cups of fresh water to a boil in a container.
4. Cook the millet and French beans in the boiling water until soft, or alternatively, cook in a pressure cooker with 2 cups of water for 3-4 whistles.
5. Once the pressure cooker has cooled down completely, heat oil in a pan.
6. When the oil is hot, add mustard seeds, cumin seeds, sesame seeds, and a pinch of hing (asafoetida).
7. Sauté the garlic and ginger in the oil until golden brown, then add the chopped onion and cook until translucent.
8. Add the potato, green peas, and spinach, and cook for a few minutes until the vegetables are tender.
9. Stir in the turmeric, red chili powder, pulao/biryani masala, and salt. Add the cooked millet and mix everything thoroughly.
10. Cover the pan and let it cook for another 2-3 minutes to allow the flavors to meld.
11. Garnish with a teaspoon of ghee and serve with curd, pickle, papad, or salad.

Additional Tips:

• This millet rice also pairs well with vegetables like common beans, carrots, cauliflower, and mushrooms, or even with prawns.
• For more information about Siridhanya millets and their eating instructions, please visit the following link: Siridhanya Millets Guide (Important: see pages 14 and 15).
• Note: Only Browntop millet rice should be soaked for a minimum of 4 hours before cooking, while the other Siridhanya millets (foxtail, little, kodo, barnyard) need to be soaked for at least 2 hours.
• It is recommended to consume these millets on a rotational basis, as outlined in the guide. For example:
  • Monday: Foxtail millet
  • Tuesday: Little millet
  • Wednesday: Kodo millet
  • Thursday: Barnyard millet
  • Friday: Browntop millet
    Repeat this pattern throughout the week.
• Consultation: If you are sensitive to high-fiber foods, please consult your physician before incorporating millets into your diet.
• These millets are widely available at grocery stores or online shopping portals like Amazon. You can search for them using keywords such as ‘organic millets combo pack’.