Millet with Garlic Scapes

Problem:  You’re having rice for dinner, again.  We love brown rice because it’s easy and delicious.  But if you’re craving just a little pizzazz, here’s a solution:  Lightly Fried Millet with Seasonal Garlic Scapes.

1)  Vary It  When cooking a pot of grains for the week, try a different grain.  I’ve been playing with millet–and developing a taste for this fluffy yellow grain.  Cook 1 cup of grain in 2 1/4 cups of water.

2)  Fry It  There’s a reason we all like fried rice.  Added fat up the flavor quotient of almost any bland food.  But you don’t need to add a vat of fat to get the taste benefits.  I used just 1 Tbsp. of a good fat–safflower oil–for four servings.  Hint:  leftover, cold grains are best for frying, after they’ve dried out a bit.

3)  Brighten It  Garlic scapes and green garlic are in season and add wonderful color and flavor to plain old grains.  They’re easy to slice.  I tossed about 1 cup of them in oil before frying the grain.  Sauteeing just a minute or so takes off the raw edge.

4)  Crunch It  While sauteing the garlic, I went one step further (totally optional) and added a handful of pine nuts. Slivered almonds or chopped walnuts are a perfectly fine (and a lot less expensive) alternative.  Toasting for just a minute or so really brings out the flavor.

5)  Finish It  After sauteing the garlic and toasting the nuts, I added about 2 cups of cold millet.  Crumble before adding as it forms into a solid mass when refrigerated.  After adding, leave it alone a couple minutes to brown before turning.  It might pop just a little.  Cover briefly with a lid if necessary.  Once the grain is browned and slightly crispy, turn off the heat and stir in just 1 tsp. toasted sesame oil, if desired.  Serve and enjoy.