This is another one of those recipes that comes together at the last minute. It was one of those weeks when we wound up getting a lot more people to Sunday's open house than we expected and I felt I was kind of scrambling. Fortunately I had enough food on hand to accommodate the people; whether or not I had time was another matter. I was able to cobble this together just by combining a few things that I had on hand and ultimately people seem to have liked it fairly well.
Mustard Greens with Millet and Tomato (serves 10; approx. $0.94/serving)
2 cups millet
4 cups water
1 tablespoon olive oil
2 bunches mustard greens
2 onions, chopped
1 teaspoon ginger salt
1 tablespoon cumin seed
1/2 jar tomatoes (approx. 1 1/2 pounds)
1 cup vegetable broth
Equipment:
- Medium saucepan with lid - I like a glass lid so I can see when the millet is actually done
- Deep saute pan or wok
- Bring the water to a boil in the saucepan.
- Add the millet and return to a boil.
- Cover, lower heat and cook until the water is absorbed and the grain is fluffy.
- Meanwhile, heat the olive oil in the saute pan.
- Add the cumin seed. Cook until spluttering.
- Add the onions and ginger salt. Stir-fry until the onions are soft and fragrant.
- Add the broth, tomatoes with their juices and mustard greens. Bring the liquid to a boil, then reduce the heat and simmer until the mustard greens are cooked to your desired consistency. You are the best judge of your preferences, even people in the same family will prefer their greens cooked to a different point and that is okay.
- Combine the cooked millet and cooked greens in your serving vessel and serve.
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