Grains are a great way to make one pot meals that are refrigerator friendly to eat during the work week. I can amp it up with some chopped tomatoes and cucumbers and lightly dressed greens for a complete meal. While this version is vegetarian, adding some grilled chicken or shrimp makes it a quick meal for meat lovers as well.
Adjust the seasonings with extra salt or freshly ground black pepper, a dash of lime or chaat masala can add freshness right before eating. I like to portion them into one cup servings and store in refrigerator or freezer for a quick lunch or dinner.
I know the list of ingredients looks intimidating, but most of the list comprises of various spices. If you do not have access to coriander powder, use a teaspoon or two of curry powder as a substitute. Remember that curry powders are of varying degrees of heat. Use with caution and stick to the milder versions initially.
| Mild | Medium | Spicy | |
| 1 | 1 | 1 | cup dry millets |
| 1-1 1/2 | 1-1 1/2 | 1-1 1/2 | cups chopped onions |
| 1 | 1.5 | 2 | tablespoon cumin seeds |
| 1 | 1.5 | 2 | tablespoon coriander powder |
| 1 | 1.5 | 2 | tablespoon cumin powder |
| 1/2 | 1 | 1.5 | tablespoon ginger-garlic paste |
| 1/2 | 1 | 1.5 | tablespoon za’atar |
| 1/2 | 1 | 1.5 | tablespoon fresh black pepper |
| 1-1 1/2 | 1-1 1/2 | 1-1 1/2 | cups chopped mixed vegetables |
| 1-1 1/2 | 1-1 1/2 | 1-1 1/2 | cups cooked chickpeas |
| 10-12 | 10-12 | 10-12 | curry leaves finely chopped |
| 1-2 | 1-2 | 1-2 | teaspoon salt |
| 1-2 | 1-2 | 1-2 | cups chopped parsley and mint |
| 2-3 | 2-3 | 2-3 | tablespoons olive oil |
| 1 - 2 | 1 - 2 | 1 - 2 | teaspoons lemon or lime juice |
- Toast the millets in a dry pan for 5-10 minutes and set aside.
- In the same pan, heat oil and add cumin seeds, cumin powder and coriander powder and toast for a minute.
- Add za’atar and black pepper and after 30 seconds, add onions and ginger-garlic paste.
- Stir occasionally until the onions are soft and the ginger-garlic paste has lost the raw smell (about 10 minutes).
- Add chopped vegetables and stir 5-10 minutes until the vegetables are cooked but not soggy. I like the vegetables to have a bit of a crunch.
- Add cooked chickpeas and millets and stir until everything is mixed in. Turn to medium and heat and cover the pan for about 10 minutes.
- Add chopped herbs right before eating.
- Adjust for salt and lime/lemon juice.
ALTERNATIVES
| Grain | Vegetables | Additional | Spices | Herbs |
| Millets | Zucchini | Alleppo chilies | Za’atar | Parsley |
| Buckwheat | Yellow Squash | White pepper | Coriander powder | Mint |
| Couscous | Peppers | Chopped green chilies | Cumin powder | Cilantro |
| Any small pasta | Onions | Curry powder | Oregano | |
| Brown rice | Taco seasoning |
- Toasting the millets, prevent it from clumping.
- I usually make the grains the night before and keep it in the refrigerator.
- Onions and pepper are always a great combination with any grains for a hearty meal, add taco seasoning instead of za’atar for a tex mex version.
- Top with any grilled protein to cater to the meat lovers, or grilled fish for the pescetarians.