There’s a chill in the air here in New Jersey, and my body is asking for more warming meals. These final summer days are well suited for the grain millet, which benefits the stomach, spleen and pancreas, according to Chinese medicine. This particular recipe calls for toasting the millet first and then combining it with a sweet potato for a rich, sweet and satisfying meal. The big surprise to your taste buds is the olive oil infused with sage and garlic. This recipe combines olive oil and butter, but you can leave out the butter without much shift in the taste. I simmered fresh dandelion greens and Swiss chard until tender then minced them and topped off the millet just before spooning the infused oil over the top. If you are so inclined grate some fresh Romano cheese over the top for a real taste enhancer. This is a one bowl meal and perfect for the first crisp smell of Autumn in the air.
Toasted Millet with Sage Oil
Yield: 4-6 servings
1 cup millet
2 cups sweet potato, peeled and chopped
1 onion, chopped
3 cups water
1 tsp. sea salt
1 Tbsp. ghee or butter
1. Rinse the millet and drain shaking off as much moisture as possible.
2. Heat a large skillet and add the millet stirring well until dried and lightly toasted.
3. Combine the millet, sweet potato, onion, salt and water in a large saucepan.
4. Cover, bring to a boil, reduce the heat and simmer until all the water is absorbed, about 20 minutes.
5. Remove the cover and stir in the ghee or butter.
6. Spoon into a casserole pan or into separate timbale dishes.
7. Serve with Warm Sage and Garlic Butter.
Sage and Garlic Butter
2 Tbsp. butter or ghee
2 Tbsp. extra virgin olive oil
1 Tbsp. chopped sage or 1 tsp. dried
2 garlic cloves, minced
2 Tbsp. fresh parsley, minced
1. Heat the butter and oil in a small skillet over high heat.
2. When bubbling, add the sage and fry for about 30 seconds.
3. Add the garlic and cook until it has perfumed the oil.
4. Remove from the heat, stir in the parsley, and season with a pinch of salt and pepper.