Millet with Cinnamon Onions

December 4, 2013

Print

This is just the most wonderful comfort food. The creamy texture of millet with cinnamon-scented onions make for a warming satisfying dish that just happens to help stabilize blood sugar. Yum!

Makes 4-5 Servings

Ingredient List:

Cinnamon Onions

  • 3 red onions, each cut into 8 wedges
  • 2 teaspoons extra virgin olive oil
  • 2/3 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon brown rice syrup

Millet

  • 1 cup millet
  • 4 cups spring or filtered water
  • Pinch sea salt
  • Scant pinch nutmeg
  • 2 to 3 sprigs fresh flat-leaf parsley, finely minced, for garnish

Step By Step Instructions:

Prepare onions: Preheat oven to 375 degrees. Place onion wedges in a large bowl and mix with other ingredients until coated. Arrange in a shallow baking sheet with a rim, trying to avoid overlap. Cover tightly with foil and bake for 45 minutes. Remove foil and return onions to oven for about 10 minutes, until slightly browned.

Prepare millet when onions have been cooking for 25 minutes: Place millet and water in a saucepan and bring to a boil over medium heat. Add salt and nutmeg; cover and reduce heat to low. Cook until millet is soft and the water has been absorbed, about 30 minutes. Stir in parsley. Transfer millet to a shallow serving bowl and spoon onions over top. Serve immediately as the millet will set and be less appetizing.