After returning from a year in Korea, we just HAD to get a rice cooker. The Koreans couldn't live without it and now neither can I! If you don't have one, well...I recommend one. But you certainly can make this meal in a slow-cooker or even in a pot on the stove - but you'll need to watch the pot and stir:) It starts to smell wonderful after about 20 minutes.
I've created about a kazillion rice-cooker dishes, but this one is one of my favorites. I'll be honest, I don't measure my ingredients, so these are approximations. I get Mexican seasoning "homemade" from my local health-food store. If that's not option, make your own or buy one you're comfortable with.
- (whole grain) millet - 1 cup
- (whole grain) amaranth - 1/4/ cup
- mexican seasoning - 2-3 Tbsp.
- Italian seasoning - 1 Tbsp.
- sea salt - 2 tsp. (unless your mex. seas. already contains salt)
- olive/canola oil - 1 Tbsp.
- chicken or veggie broth - 3 cups
- veggies of your choice - 1.5 cups
- I use the following veggies:
- sliced carrots - 1/2 cup
- chopped cauliflower- 1/2 cup
- frozen peas - 1/4 cup
- shallots/onions - 1/4 cup
- Throw everything in the rice cooker or pot and stir. Takes 30 minutes in my rice cooker, so it would take about the same on the stove. Slow cooker...probably on fast setting, because there's no meat involved and when the millet is done, everything is done.
- This goes great with sauteed chicken (minimally seasoned to balance out the millet) and salsa.
|Amount Per Serving||%DV|
|Serving Size 246g|
|Recipe makes 6 servings|
|Calories from Fat 307||63%|
|Total Fat 34.07g||43%|
|Saturated Fat 9.46g||38%|
|Trans Fat 0.01g|
|Total Carbs 4.59g||1%|
|Dietary Fiber 1.1g||4%|