I eat carbs. Carbs, carbs, carbs! It's almost a sin to say that these days. I tried a low-carb/paleo diet once. It sucked big-time. I had no energy and it was horrible for my digestion. So I eat carbs, mostly in the form of whole grains, and don't worry about it anymore. Whole grains make my digestion work better and give me energy to do everything I want to do in a day.
Millet is one of the whole grains that I enjoy eating. It's also low-FODMAP and delicious. This recipe is the perfect side dish for any number of main courses. It goes well with fish or chicken. I particularly like to serve it with a chicken recipe I will be sharing with you in my next blog post. Stay tuned and enjoy this delicious carbohydrate-filled dish!
Spinach-Feta Millet Pilaf
Low-FODMAP, Gluten-Free, Vegetarian
2 cups water
1 cup hulled millet (I like Bob's Red Mill)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 tablespoon garlic oil
4 cups baby spinach, chopped
1/2 cup sliced scallions, green parts only (about 1/2 bunch)
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, drained and halved
1 tablespoon lemon juice
- In a large saucepan, combine the water, millet, salt, basil, oregano and pepper. Bring to a boil, reduce heat to low and simmer covered 15 minutes.
- Keep saucepan covered, but remove from heat. Let steam 10 minutes.
- While millet is steaming, heat the garlic oil over medium heat in a large skillet. Add the spinach and scallions and saute until spinach is wilted, about 2 to 3 minutes.
- Stir the spinach mixture, feta cheese, olives and lemon juice into the millet. Serve.