Foxtail Millet with Bamboo Shoot
Ingredients
Pre-soaked foxtail millet – 40 g
Fresh tender bamboo shoot, sliced – 40 g
French beans leaves or other leafy greens, chopped – 30 g
Water – 2 cups
Salt – to taste
Fresh tender bamboo shoot, sliced – 40 g
French beans leaves or other leafy greens, chopped – 30 g
Water – 2 cups
Salt – to taste
Method
1. Wash the sliced bamboo shoot and cook it in boiling water for about 15 minutes until tender.
2. Add the millet and a little less salt than usual to the bamboo shoot, and stir occasionally as it cooks.
3. Once the millet is soft, stir in the chopped leafy greens and mix well, adding a little more water if the pot looks dry.
4. Simmer for a further 3 minutes, then remove from the heat.
5. Serve warm with a side of chutney.
Tip: A Northeast Indian tribal-style preparation, adapted from the Shree Anna (Millets) canteen recipe collection — a good example of how foxtail millet is cooked as a savoury porridge in hill regions.
2. Add the millet and a little less salt than usual to the bamboo shoot, and stir occasionally as it cooks.
3. Once the millet is soft, stir in the chopped leafy greens and mix well, adding a little more water if the pot looks dry.
4. Simmer for a further 3 minutes, then remove from the heat.
5. Serve warm with a side of chutney.
Tip: A Northeast Indian tribal-style preparation, adapted from the Shree Anna (Millets) canteen recipe collection — a good example of how foxtail millet is cooked as a savoury porridge in hill regions.
Made with Pre-Soaked Foxtail MilletShop the millet used in this recipe
Shop now