This curried millet stir fry is a terrific alternate to fried rice. It’s cooked with sliced kohlrabi, kohlrabi greens and fried tofu!
At the Sunday farmers marketplace in Sacramento, a person of the farmers started off providing bunches of kohlrabi with their greens continue to in tact.
The kohlrabi bulbs are continue to rather little, and I really don’t know if he picks them ahead of they thoroughly mature or regardless of whether they are just a distinctive kohlrabi varietal. In any scenario, I’ve been getting them each week now and they have speedily become a favored vegetable.
The bulbs, however little, are terrific when cooked. They are crisp like a turnip or daikon radish, but the taste is nearer to a eco-friendly cabbage. For the longest time, I avoided getting kohlrabi due to the fact I did not know of numerous excellent means to put together them. Having experimented with them in the kitchen recently, I’m rather energized to share a couple of new recipes with you, starting with this curried millet stir fry.
I generally cook a massive batch of grains on the weekends and then include them into my foods all over the week. One way I love to cook with leftover millet is to insert them to a stir fry. Their natural nutty flavors compliment any stir fry dish. Millet also has a significant protein information and it is significant in vitamins and minerals these types of as magnesium. If you’re fatigued of having rice, millet is a terrific alternate!
Learn MY Mistakes / COOKING NOTES
- Cooking millet: Prepare dinner millet with one part grains and two areas drinking water. So, for one cup of millet, use two cups of drinking water. Include the drinking water and millet to a saucepan and deliver the drinking water to a boil. Lessen the heat to sustain a simmer and protect the saucepan. When all the drinking water has been absorbed by the grains, change off the heat. This really should consider amongst twenty to 25 minutes. Take out the saucepan from heat and go away it protected for 10 extra minutes. Take out the lid and fluff up the grains with a fork. One cup of dried millet really should yield four cups of cooked millet.
- Planning the kohlrabi: The outer pores and skin of kohlrabi is rather fibrous and tough. Be certain to peel it first ahead of slicing it.
- Dissolve curry powder in the oil: In Burmese cooking, it is quite widespread to dissolve turmeric in the cooking oil when you are heating the pan. I’m using that similar cooking system here: I dissolved the curry powder in the oil ahead of including the other substances. I locate that the curry powder distributes extra evenly this way as opposed to including the curry powder after including the veggies and millet to the pan.
- Introducing soy sauce: I chose not to insert soy sauce or tamari to this recipe due to the fact I imagine it overpowers the curry powder. If you continue to locate that the stir fry is missing a little flavor, insert a splash of soy sauce or tamari.
- Substitutions: (one) I recognize that it’s not essentially that quick to locate kohlrabi with their greens continue to connected. You can substitute the kohlrabi greens with swiss chard, collard greens, spinach or broccoli! (two) I commonly locate fried tofu in Asian supermarkets. They’re brown on the exterior and glance puffy. If you just cannot locate any fried tofu, a excellent substitute is baked tofu.
If you make this recipe, enable me know how it goes in the reviews! I’d love to see your creations on Instagram or Twitter – be certain to tag me!
Curried Millet Stir Fry with Kohlrabi
Yield four servings
This curried millet stir fry is a terrific alternate to fried rice. For this recipe, I am utilizing kohlrabi and kohlrabi greens. You can substitute the greens with spinach, swiss chard, collard greens or even broccoli.
- two tablespoons sunflower oil (canola or vegetable oil will work also)
- one tablespoon mild curry powder
- 3/four cup diced yellow onions (about one/two medium onion)
- 3 garlic cloves, minced
- two bird’s eye chiles*, sliced (optional)
- one one/four teaspoons salt, plus extra to taste
- one one/two cups peeled and sliced kohlrabi (165g)
- four cups kohlrabi greens, approximately chopped
- four cups cooked millet (425g)
- one ounce fried tofu, cubed
- Warmth the oil in a big sauté pan or wok in excess of medium-significant heat. Include the curry powder and stir to dissolve it in the oil. Stir in the onions and cook for two to 3 minutes, right until the onions start off to soften. Include the minced garlic, sliced chiles and salt and cook for thirty seconds to one moment, right until the garlic starts off to change fragrant.
- Stir in the sliced kohlrabi and cook for two minutes. Include the kohlrabi greens and cook for two to 3 minutes, right until they start off to wilt.
- Include the millet and tofu and stir to blend. Prepare dinner right until the millet is heated as a result of, about 3 minutes.
- Turn off the heat. Style the millet and insert extra curry powder or salt, if ideal.
Nutrition Facts: Makes four Servings. Quantity for every serving: Calories: 346, Complete Extra fat 11g, Saturated Extra fat: 2g, Sodium: 755mg, Cholesterol: 0mg, Complete Carbohydrate: 52g, Nutritional Fiber: 7g, Sugar: 4g, Protein 12g
*Bird’s eye chiles are also regarded as Thai chiles.