This recipe is inspired by a lebanese dish that uses bulgur instead of millet which I used in this recipe. As much as I love the taste and texture of bulgur, it contains gluten which causes me bloating and discomfort. I always thought this recipe would work well with millet! If you haven’t heard of millet, it’s a gluten-free grain very rich in protein and has anti-fungal properties. It is often cooked as porridge too, similar to oats. It’s very simple to prepare, follow the easy steps below and don’t forget to share with me your recreations 🙂
Heat the olive oil in a medium to large saucepan over medium heat.
Add the chopped onion and stir for 5 min until it becomes soft and translucent.