Foxtail Millet Tomato Rice
A healthy and flavorful twist on classic tomato rice, made with protein-rich foxtail millet.
This recipe is a delicious and nutritious way to enjoy foxtail millet. The millet is cooked until fluffy, then stir-fried with fresh tomatoes, onions, garlic, ginger, and a blend of warm spices. A garnish of fresh coriander leaves adds a pop of color and freshness.
Ingredients:
- ½ cup foxtail millet, rinsed
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 green chilies (optional), slit
- 2 large tomatoes, chopped
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust to spice preference)
- ½ teaspoon garam masala
- Salt to taste
- ¼ cup chopped fresh coriander leaves, for garnish
Instructions:
- In a saucepan, bring 1 cup of water to a boil. Add the rinsed foxtail millet, reduce heat, cover, and simmer for 15-20 minutes, or until the millet is cooked through and fluffy. Remove from heat and fluff with a fork.
- While the millet cooks, heat oil in a large pan or skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes.
- Add the garlic, ginger, and green chilies (if using) and cook for another minute, until fragrant.
- Add the chopped tomatoes, ground coriander, turmeric powder, red chili powder, and garam masala. Season with salt to taste.
- Cook the tomato mixture for 5-7 minutes, or until the tomatoes soften and release their juices.
- Add the cooked foxtail millet to the pan and stir gently to combine. Cook for another 2-3 minutes, until heated through.
- Garnish with chopped fresh coriander leaves and serve hot.
Tips:
- For a richer flavor, substitute ghee for vegetable oil.
- Add a handful of chopped cashews or peanuts for extra crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving