Southwestern Millet (or Cauliflower Rice)
Side
40 minutes
6 servings
Overview
Yummy side dish for salad or Black Bean Cakes.
We made this with cauliflower rice recently; an alternative to the millet if you are leaving grains out of your diet.
Ingredients
1 cup(s) millet or 1 head of cauliflower
2 1/2 cup(s) water
1/4 cup(s) plus 1 tablespoon chopped fresh cilantro
1/2 cup(s) unsweetened shredded coconut
1 zucchini, chopped
1 scallion, white part minced
2 tablespoon(s) extra virgin olive oil
3 tablespoon(s) fresh squeezed lime juice
Steps
1. For the millet version: In a large pot on the stove, boil water. Add millet and cover. Lower the heat and simmer for 20-30 minutes, or until the millet is cooked.
2. Add the zucchini, coconut, and 1/4 cup of the cilantro. Cook for another 5 minutes, or until zucchini is tender. You may need to add a little more water if mixture is dry.
3. With a whisk, mix together the scallion, lime juice, olive oil and 1 tablespoon of the cilantro.
4. Add to the millet mixture and serve. Enjoy!
5. For the cauliflower version: Shred a head of cauliflower in a food processor.
6. In a large pot on the stove, boil water, add 1/2 cup water and cook uncovered for 15 minutes.
7. Continue the recipe from step 2 above. Enjoy!