I recently heard that September is National Whole Grains month, so I thought I would celebrate by sharing this delicious recipe using a delightful whole grain: millet. I love, love, love carbs and I’m keen on spending a whole month celebrating them, how about you? Millet is an ancient grain and often found in bird seed mixes! What’s good for the birds is good for us I guess. It has a mildly sweet and nutty flavor and is a good source of carbohydrates, fiber and protein. Plus, it’s low in FODMAPs!
This recipe is a perfect side dish for fish or chicken. It has only five ingredients (besides water) and is very easy to make. I think the secret to this recipe is the FODY Chicken Base. It adds a wonderful savoriness and extra level of flavor that melds really well with the cheese.
I like to chop the broccoli pretty fine so it kind of melts into the dish and doesn’t interfere with the creaminess. This side dish reminds me a lot of those pre-packaged rice mixes found in the grocery store. Those are fine, but usually have FODMAP ingredients. This is my version of that pantry staple. I find that I mostly eat the same three grains over and over again: oats, rice and quinoa. It’s a great idea to add something different and get more variety in my diet. Millet is just the answer.
Cheddar Broccoli Millet
Ingredients
- 3 cups water
- 2/3 cup whole grain hulled millet (I like Bob's Red Mill)
- 1 tablespoon FODY Chicken Soup Base
- 1 cup finely chopped broccoli
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Instructions
- Bring water to a boil in a large saucepan. Stir in millet and FODY Chicken Base. Reduce heat to medium-low, cover and simmer 15 minutes.
- Stir in broccoli. Return to a simmer, cover and cook an additional 10 minutes.
- Uncover and continue to cook if needed, until most of the liquid has been absorbed. Remove from heat and stir in the cheese and butter until melted. Serve.
You may also like these Low-FODMAP Millet recipes:
