1 cup of millet
2.5 cups of water
2 cloves (optional)
1 large leek chopped in thin squares including the green part
2 carrots chopped in small cubes
1/2 teaspoonful of cumin
1 spoonful of shoyu
Wash the millet well and roast in a pan without oil. The roasting will help the millet grains become looser when cooking, which is what you need to make a good stir-fry.
Put the water to boil with the cloves. If you don’t like the taste of the cloves you can do without them, but they combine very well with the cumin.
When the millet is dry and loose, add it to the water that should be about to boil.
Add a pinch of sea salt and bring it to boil, cook over low heat, with a lid, for about 20 minutes or until the millet is tender.
Turn off the heat and immediately transfer the grain carefully to a wide tray so that the millet cools, this way it will become looser.
Start sautéing the carrots in a wide skillet with a little bit of oil and a pinch of salt, when they begin to brown add the minced garlic and the cumin seeds.
As soon as the garlic begins to look golden, add the leek and stir well. The leek will not need more than a minute or two of sautéing.
Sprinkle the vegetables with the shoyu, add the millet and mix everything carefully to integrate the flavours.
Leave it on the fire for a couple of minutes, turn it off and allow it to sit for a few minutes before serving.
Sprinkle with parsley or chopped coriander.
Cook it with love … and enjoy!