Millet Stir-Fry with Walnuts and Bear Garlic
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Loading... - Josefine Hansen
- 10 Oct 2022
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Springtime brings fresh herbs to our forests and meadows. Many of them are edible and we not only use them to flavour food, but also cleanse our bodies and boost our immune systems after winter.
Wild garlic, or bear garlic (medvedí cesnak), as we call it in Slovak, appears in our latitudes towards the end of April. We in Slovakia only use its leaves, which have a strong pungent smell, but taste delicate and smoother than clove garlic. Bear garlic has been proven to reduce blood pressure and the risk of heart attack or stroke. It is also used for treating digestive problems and cleanse our bodies from toxins.
Millet is one of the oldest grains in the world. It was a staple food of Slavic people, including our Slovak ancestors, who used it regularly to cook a sweet kasha (a kind of porridge), or savoury meat and vegetable dishes. In the second half of the 20th century old cereals like millet, buckwheat or oats were replaced by rice and almost disappeared from our tables.millet stir-fry, ingredients
Millet, called pšeno in Slovak, is now experiencing a culinary comeback in my country. It is gluten-free, rich in protein and fibre, several B vitamins and minerals. To cook millet the right way, I used this guide from someone who sounds like a real professional.
Walnuts are the most popular and most widespread nuts in Slovakia. We mainly use them as a filling for our cakes and pastries. But why not include them in a savoury dish if you have a good supply of organic walnuts from your friend’s garden? Here’s a simple recipe for a millet stir-fry with just a few locally sourced ingredients.Millet Stir-Fry, feature photo
Serves 2
½ cup millet
a handful of bear garlic leaves
a handful of walnuts
2 tablespoons oil
salt and black pepper to taste
water as needed
Method:
Place the millet in a sieve and rinse it thouroughly under running water. Transfer to a bowl and submerge in cold water. Let soak for 4 – 8 hours, then discard the water and rinse the millet again several times. Let drain in a sieve.
Rinse each leave of the bear garlic under running water and let dry on a worktop. Chop the walnuts on a wooden board. Read More...
