The sound of the word "millet" sounds more like something you would feed your chickens or pigs, but it really is a tasty grain that is packed with nutrients and protein. It's a similar texture and taste to quinoa or cous cous. I found an easy recipe on the Whole Foods website that allowed me to use up a lot of veggies in my fridge and sage in my yard. The original recipe calls for 3 cups of mushrooms, however I didn't have them on hand, so I threw in broccoli, carrots, summer squash, and asparagus instead. The only adjustment I would make if you were making this for your toddler would be to parboil or steam the veggies first. Though he loved this meal, the veggies were still a little too crispy for Owen.
Warm Millet Salad
Adapted from Whole Foods website
1 cup millet
Salt and ground black pepper to taste
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
3 cups sliced mushrooms (or throw in 3 cups of whatever vegetables you wish, roughly chopped)
1/3 cup half-and-half
1 tablespoon chopped fresh sage
2 tablespoons lemon juice
Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in skillet, add mushrooms, and or veggies, salt and pepper and cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss.