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Millet with Purple Cabbage and Asparagus

By Tia Ohm

Recently I have found myself craving grains and clean vegetable combinations. Often times I tend to snack throughout the day instead of eating solid meals. There are so many different opinions on what is better for you and how you should be eating for best nutrition and digestion, but I think what works best is simply listening to your body and what it’s trying to tell you. For this dish I wanted something flavorful, but fresh. Whole grains (must be gluten free) with fresh vegetables and herbs, and a touch of salt and pepper are sometimes the only things you need for a delightful and satisfying meal. Asparagus is in season and the purple cabbage was just calling my name when I passed it in the supermarket. So after some inspiration from Faring Well and Katie at the Kitchen Door it was obvious what I was going to put together. This is perfect to make the night before a busy work day, or as a side to your favorite protein at night. Enjoy!

What You’ll Need:

  • 1 cup chicken stock or vegetable stock
  • 1/2 cup millet
  • 1 bunch asparagus, washed, trimmed and chopped into 1-inch pieces
  • 1/4 purple cabbage, core removed and chopped into 1-inch pieces
  • 1 bunch fresh parsley, roughly chopped
  • 2 green onions, chopped
  • 1 clove of garlic, minced
  • 1 lemon, juiced
  • 2 T extra virgin olive oil
  • sea salt and freshly ground pepper to taste

What to Do:

  1. Cook your millet as per instructions on label: bring stock to a boil, add millet, cover and reduce heat, simmer for 20 minutes.
  2. While millet is cooking, prep your asparagus and cabbage. Prepare to steam your veggies by filling the bottom of a separate larger pot about 1-inch deep with water and bringing to a boil. Use a colander to hold the asparagus and cabbage and lower into pot. Cover and steam until tender, about 7-10 minutes.
  3. Combine green onion, garlic, lemon, extra virgin olive oil, sea salt and ground pepper in a small bowl for your dressing. Mix until combined.
  4. In a serving dish, add cooked millet, steamed asparagus and cabbage, freshly chopped parsley, and dressing. Toss until coated and taste; add more salt if necessary.
  5. Serve immediately for a warm dinner, or store in fridge for a cool mid-day salad.

Serves 2-3