Millet and Arugula

I got in from the garden this evening completely uninspired about cooking dinner. But I opened the pantry cupboard and saw millet, and remembered I had arugula in the fridge, and suddenly dinner became easy.

Arugula is a zesty green that adds spice to even boring millet. This recipe can be made with other greens like chard or purple mustard greens, but arugula really is the best.

Lightly toasting the millet before cooking it helps the grains stay separate. Millet is faster to cook than brown rice, so it makes a quick and easy dinner after a busy day.

Millet and Arugula
1 bunch arugula (about 3/4 lb)
3/4 cup millet
1 tbsp oil
1/2 red onion, chopped
1 clove garlic, chopped
1/2 tsp salt
1 tbsp tamari (or soy sauce)

Wash the arugula and chop it coarsely. Set aside.

Toast the millet in a heavy skillet over medium heat until golden, about 5 minutes. The grains will start to pop slightly as they cook. Remove from heat.

Sauté the onion in the oil for a minute, then add the garlic and cook until lightly browned, another 5 minutes or so.

Stir the arugula and salt into the onion and cook, covered, 5 minutes. Add the millet along with 1 1/2 cups water and the tamari. Stir well, then cover and cook over medium-low heat until the millet is tender and the liquid has been absorbed, about 20 minutes.

Serves 3-4