I hate food waste. So whenever I find myself faced with leftovers I make sure that I use them. Last week I found myself in that very predicament when I accidentally made too much millet to go with a meal that I was cooking. So with my extra millet as my inspiration, I got crafty in my kitchen.
As anyone who has ever created a dish out of leftovers will tell you, the key to success is the other ingredients you have in your house. In my case, I had 2 red and yellow peppers, and a bag of frozen edamame. I also (thankfully) always have onions on hand, so all I needed to create my masterpiece was kale. The meal came together quickly and ended up being the perfect weeknight dinner. In fact it was even better the next day when I enjoyed the leftovers for lunch.
If you don’t have leftover rice, quinoa or millet, make some the night before and keep it in your fridge until the next day. Cold millet, quinoa or brown rice helps keep each kernel separate. Which makes cooking with them easier than freshly cooked grains.
This dish is also a great make ahead meal if you’re a fan of food prep.
Millet Fried Rice
1 tablespoon coconut oil
1 teaspoon sesame oil
1 teaspoon turmeric powder
1/4 cup soy sauce
sea salt to taste
2 cups cold cooked brown rice, quinoa, or millet
1 red pepper and 1 yellow pepper, diced
1/2 onion, diced
1 cup chopped kale
1/2 cup chopped cilantro (optional)
1 cup frozen shelled edamame beans
- In a large cast iron skillet, melt coconut oil over medium heat, then add onion & peppers and saute until softened and onion is translucent, about 5 minutes.
- Stir in turmeric powder.
- Add the millet (or brown rice, or quinoa), stir frequently until warmed about 3-5 minutes.
- Add kale, edamame beans and soy sauce and sesame oil.
- Stir 2-4 minutes until kale has softened and edamame beans are no longer frozen.
- Add cilantro and serve!