Ingredients

The following ingredients have 6 Servings
  • ¾ cup millet
  • 1 cup finely chopped leek (white and light green parts)
  • 4 to 5 bay leaves
  • 1½ tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 lb. asparagus, trimmed & cut into 1-inch pieces (2 cups)
  • 1 15-oz. can unsweetened light coconut milk
  • 1 pitted whole date, finely chopped
  • ⅛ teaspoon freshly ground white or black pepper
  • 1 tablespoon lime juice
  • Sea salt, to taste
  • 2 tablespoons finely snipped fresh cilantro

Instruction

  • In a small saucepan bring 2½ cups of water to boiling. Stir in millet. Return to boiling; reduce heat. Simmer, covered, 10 minutes. (All of the water will not be absorbed.) Remove from heat. Let stand, covered, at least 10 minutes.
  • Meanwhile, in a large skillet combine leek, bay leaves, ginger, garlic, and ½ cup water. Cook over medium 5 minutes, stirring occasionally. Add asparagus; cook 8 to 10 minutes or until water is evaporated and asparagus is crisp-tender.
  • Stir millet, coconut milk, date, and pepper into asparagus mixture. Bring to boiling over medium-high; remove from heat. Remove and discard bay leaves. Stir in lime juice. Season with salt and, if desired, additional lime juice. Top servings with cilantro.