This is a great recipe for including more grains into your meals. I came across Millet on a list of gluten-free grains you can substitute for the flavor of couscous. The spice of the garam masala and rich eggplant takes me back to the flavors of Marakesha restaurant here in Portland. This is a healthy, quick 20-25 minute dinner. Enjoy!
1 cup (240 ml) of Millet
2 cups (480 ml) of Boiling water
1 Bunch of Fresh Asparagus
1/4 of a white Onion
1/2 cup (120 ml) of fresh eggplant
1/4 tsp (1,25 ml) of red pepper
1/4 tsp (1,25 ml) of tarragon spice
1/4 tsp (1,25 ml) of Garam Masala spice
3 Salmon burgers (Costco Brand is great or fresh salmon)
1 cup (240 ml) of Amande Dairy free yogurt
1/4 cup (60 ml) of fresh or dried mint
Instructions
Place a heavy-bottomed saucepan with a lid over high heat. Place 1 cup of millet into the pot and stir constantly for 2-3 minutes until it smells deliciously toasty and cashew-like. Be sure the millet doesn’t brown. Carefully add 2 cups boiling water and ½ teaspoon (2,50ml) salt.
I used an automatic tea warmer to quickly heat the water.
Chop zucchini, asparagus, white onions, and eggplant into medium sized chunks. Place in a heated iron skillet on medium heat. Add red pepper, garam masala, and tarragon over the top. (Be careful not to add too much, I did and it was super spicy!!! )
Place salmon patties onto a nonstick cookie sheet, cook for 10 minutess. Flip over and cook for 10 more minutes. I got these from Costco.
While these are cooking, in a separate food processor, add one cup of Amande dairy free yogurt into a food processor. Add 1/4 cup (60 ml) of dried or fresh mint. Blend until smooth.
Enjoy!
Alia
