Eggs · grain · vegetables

Vegetable Millet with Feta and Basil

At first glance, millet has a striking resemblance to bird food. It actually is in bird food. But once boiled in water with a little white wine and topped with a fried egg, it’s not half bad. This recipe is simply a mixture of what I had around my house, and would be great with just about any other vegetable, cheese or protein. You shouldn’t be afraid of millet. It’s cheap, easy and good for you. In one cup of millet, it has a ton of manganese, tryptophan, magnesium, and phosphorous. So give millet a shot! 


1/2 cup millet
1 cup water (or chicken stock, or part white wine)
1 tablespoon olive oil
1 clove garlic, minced
1 shallot, diced
1 tomato
3 handfuls spinach
broccoli (I used frozen, thawed)
5 leaves fresh basil, chopped
red pepper flakes
salt and pepper
2 eggs

Add millet to a medium sized pot with water/chicken stock/wine and bring to a boil. Lower heat and cover to simmer for 20 minutes. Heat olive oil in a skillet, add shallot and garlic and cook for about 1 minute. Add tomatoes, spinach and broccoli and sauté until spinach is wilted. Combine cooked millet and vegetables from skillet into a bowl, add feta, basil, red pepper flakes, salt and pepper. 

In same skillet heat a little more olive oil. Fry the eggs sunny side up and sprinkle with paprika. Separate millet mixture into bowls and top with egg. 



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