1Lightly toast the millet for about 3 minutes in a dry frying pan or until millet becomes fragrant and lightly golden brown. Watch out for the few grains that pop!
2Add the stock and salt. Cover and simmer gently until millet is cooked, about 20-30 minutes.
Test for doneness – the millet should be firm and dry, but cooked. If it is crunchy and tastes a bit chalky, cook it a little longer, adding a bit more liquid a few tablespoons at a time if necessary. Alternatively, if the millet is cooked and there is liquid in the pan, drain the excess liquid away.
3Transfer the cooked millet to a bowl and mix in the remaining ingredients. Adjust the salt and pepper to taste, and serve. In this recipe, its the mint that brings the flavours together for me! Love it!
1Generally, I like the taste of carrots without any added seasonings – especially when they are in season and locally grown. Can’t beat that fresh sweet taste! However, I am making an exception for this recipe! These carrots really are truly delicious and pair so well with the flavours in the millet above. This is an incredibly fast and easy recipe too!
2Place the prepared carrots, water and salt in a medium sized saucepan and cook partially covered until carrots are tender but not over done; about 5-7 minutes. Drain off any excess water and transfer carrots to a large bow. Mix in the remaining ingredients and adjust the seasoning. These carrots are equally good served hot or at room temperature.