A recipe at last – money-saving millet
I have read other food blogs for years now, and since I love to cook, take pictures, eat, and write, starting my own blog seemed like the natural next step. However, especially when money is tight and I am already having to be very creative to find tasty, healthy meals which cost as little as possible, trying to create my own recipes is difficult because I can’t be as daring as I would like to be, and scary because I can’t really throw anything away (e.g., the massive batch of chilli I made last weekend).
Thank goodness for millet. Not only is it very healthy, but it is also very inexpensive. I recently bought millet for the first time, and for 1 kilogram (just over 2 pounds) of organic millet, I paid about £1 (around $1.60). Therefore, I figured I could afford to try something slightly more daring with this versatile grain.
When I first told Ben what I was planning to make, we were very low on groceries, but he suggested that maybe we could use up the eggs in the fridge instead. Or maybe we could have some frozen veggie burgers. In fact, given the choice, I think he would have eaten the veggie burgers in their frozen state before he would have chosen to try my idea. In the end, I promised that if he didn’t like my creation, we could make something else to eat, and since he could tell I was really determined, he left me to my plans.
Half an hour later, Ben turned up in the kitchen wondering what smelled so good, then ate his entire serving of food and went back for seconds. And the next day, we both happily ate the leftovers for lunch.
This meal was definitely a success, and I will make it again even when our budget is less tight and our fridge is more full.
Servings: 4 (as a main lunch or dinner)
1 cup millet
1 small onion
3 small potatoes
2 medium carrots
1 garlic clove
1 tin mixed beans in a mild chilli sauce (don’t drain – you use the sauce)
2 cups vegetable stock (I used 1 vegetable stock cube and 2 cups of boiling water)
1 tsp oregano
1/4 tsp red chilli flakes (or more or less depending on how spicy you like things, but remember, chilli flakes are quite powerful)
2 tbsp nutritional yeast (optional, but tasty)
salt and pepper to taste
Chop the onion, potatoes, and carrots, and put them in a pan with a small amount of olive oil. Before you turn on the heat, chop the garlic and tomato and leave them on the chopping board. Turn on the heat, and cook the onion, potatoes, and carrots until they have started to brown and soften. Add the chopped garlic, and stir for a few more minutes.
Next, add the millet and stir constantly for a couple of minutes to lightly toast the millet.
Add in the spices, but not the nutritional yeast.
Then add the un-drained tin of beans, including the sauce, and also add the chopped tomato.
Then add vegetable stock, and allow the mixture to simmer on a low to medium heat, stirring regularly.
Once the liquid has mostly absorbed (but with a bit still left), add the nutritional yeast. You can add the nutritional yeast anytime in terms of flavor, but if it is heated too much, some of the nutritional properties are lost, so I always add it near the end.
Once the liquid is absorbed, serve warm and enjoy! We had ours on its own with some fresh bread, but it would be delicious as a side dish, or with salad.
IBS note: I have found that millet, as a whole grain, can be slightly hard on my stomach on its own. However, with the potatoes (a source of soluble fiber), and also bread alongside, I can eat it without any problems.