Arugula and Millet

I forgot to take a picture until we had served
ourselves. But with a dish this good, it's hard
to fight off the eaters.

Millet is the one grain that is considered alkaline-forming in the body. All other grains - wheat, corn, rice - are considered acid-forming. Seeing that the body is mainly alkaline, it seems that eating alkaline is a good thing.

Unfortunately, millet is boring. If you buy mixed seed to feed the birds, millet is the grain that the chickadees toss over their shoulders. Budgies like it. But it's round and bland. What to do?

Well, I dress it up with arugula, specifically wild arugula - the peppery kind. Pepper perks up millet.

Of course, you can use other greens in this recipe, but make sure to use some with zest and personality like mustard greens.

Arugula and Millet
1 tbsp olive oil
1/2 large onion, chopped (1/2 cup)
1 small clove garlic, minced
1 bunch wild arugula, stems and leaves
1 1/2 cups water
3/4 cup millet
1 tbsp tamari or soy sauce

Warm the olive oil over medium heat. Add the onion and garlic and cook until lightly browned.

Wash the greens and chop coarsely. Add to the pot with 1/2 tsp salt. Cook, covered 5 minutes.

Meanwhile, toast the millet in a cast iron frypan over medium-high heat until golden, about 5 minutes. It will pop slightly. Remove from heat and add to the greens along with 1 1/2 cups water and 1 tbsp tamari. Cook, covered, over medium-low heat, until the millet is tender and the water is absorbed, about 20 minutes.

Serves 2-3