I did some research on 'ancient grains' a while ago. Ones that are usually gluten-free, as well as not having had any genetic manipulation. There are many good ones, including sorghum which is not included in this article.
Today I had an idea for a healthy grain-based breakfast, then realized. . .I have millet. . .but hadn't gotten around to trying it yet. Millet it is! This recipe is for 1 serving, but you can surely double or triple it to feed your hungry-breakfast-eaters.
2T single source EVOO
1/3c millet (sorghum, barley, quinoa, or brown rice)
1/4c chopped sun dried tomatoes
3 big cloves of garlic (I really like garlic! 😉)
salt and pepper
Sauté and stir these ingredients together until the millet turns a toasty light brown. Remove from the heat for a minute and add 1c water.
Stir and return back to the heat, cover, and simmer on low 25-30 minutes, adding a bit more water if needed, until the millet is tender.
I next added several ladles of the blended Green Soup I made the other day, covered it and let it come back to a simmer. You could use any blended soup you like, (squash soup, tomato bisque) or even chopped up vegetables with a high water content, like zucchini with a little chicken broth. Next, I cracked in an egg, broke the yolk - because that's how I like them - covered the pot again and let the heat cook the egg slowly, over the hot grain and soup mixture.
I garnished it with some celery heart greens. It's not very pretty, but it was good! . .Lin
