Curried Millet with Stir-Fried Veggies and Beef

Tonight was  one of those nights where Sam and I wanted to cook something using up ingredients in the fridge. If I happened to have these exact ingredients on hand, I would make this again. I would categorize this as a “fridge cleanout” and a “30 minute meal” type of meal.

Initially, I wanted to cook with couscous, but I didn’t have enough for two+ servings. Fortunately, I recently discovered millet and had some on hand. I still have the Curried Millet with Chick Peas and Raisins on my mind. Thus, Curried Millet with Stir-Fried Veggies and Beef was born. Fun cooking tip (that I probably learned from Rachael Ray): almost any dish can benefit from a shredded carrot. The carrot rarely adds much flavor, but it does add a vegetable and nutrients to the dish. Apparently, this is a great way to add vegetables to a dish when kids don’t want to eat them (I say apparently because I don’t have kids, and I have yet to try to feed carrots to the cats).

In other news, we started brewing beer yesterday. We currently have 5 gallons of Irish Red Ale fermenting in our apartment. More about this later, and results of the brewing in 4-6 weeks!

Curried Millet with Stir-Fried Veggies and Beef

INGREDIENTS:

  • 1/2 cup millet (uncooked)
  • 1 1/2 cups water
  • Several handfuls of spinach (probably close to 200 grams)
  • 2 cloves garlic
  • 1/2 onion
  • 1 carrot
  • 3/4 cup grape tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon chicken bouillon
  • Butter or oil, enough to saute veggies
  • 2-3 servings protein (we used leftover pot roast)
  • Salt and pepper to taste

DIRECTIONS:

  1. Bring 1 1/2 cups water to a boil, then stir in curry powder, chicken bouillon, and millet. Turn down to a simmer, cover, and simmer for 25 minutes
  2. Dice onion, crush or slice garlic, and shred the carrot
  3. Saute onion, garlic, and carrot in butter or oil until onion starts to get soft (it’ll start to look a little clear)
  4. Add protein (we diced up leftover pot roast) and spinach
  5. Cover, and let the spinach steam. It will wilt/cook down a lot, so don’t worry if 200 grams seems like WAY too much spinach
  6. When millet is done, add salt and pepper to taste. Then, mix the millet, sauteed ingredients, and tomatoes together
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