Toasted Millet with Mizuna, Kale and Sausage

Not a pretty dish but really good! Looks aren't everything people!

Not a pretty dish but really good! Looks aren’t everything people!

You guys are going to think I eat sausage every day.  It seems like that sometimes because my favorite meals are the ones that include it! Haha! In all seriousness, we get quite a few pounds of organic sausage from well cared for pigs from our local CSA every season and since it cooks up fast and defrosts quickly, I sometimes use it up faster than I do the other meats we get out of sheer convenience.  Rest assured, I am not eating sausage 5 days a week, though John would tell you I would totally do it if it was possible and / or good for me.

While there is nothing mind blowing about this recipe (it contains only 6 ingredients-not counting salt and pepper), we really enjoyed it so I thought I’d share – especially because it’s so simple.  I’m constantly looking to remind clients (and everyone else in the world) that eating well doesn’t have to mean long laborious processes or a long list of expensive ingredients.  A few simple high quality ingredients are all you really need and truly doesn’t take much time or energy to prepare.

Oh, and if you can find mizuna at your local store or farm (I get it – we just received a lot of it this summer and fall so that’s why I’m using it in recipes), try arugula.  Mizuna is a tiny bit spicy (but not as spicy as arugula or mustard greens) and can be eaten raw or cooked.   Really, any green that cooks quickly can be used here.

This makes 4 servings.

Ingredients
1 lb spicy italian sausage, casings removed
1 cup uncooked millet*
1 tbsp coconut oil
1/2 red onion, diced
1 big bunch mizuna, washed and roughly chopped*
2 cups kale or swiss chard, washed, ribs removed and chopped
sea salt & black pepper to taste

Directions
Start by toasting your millet.  Millet doesn’t have to be toasted to be eaten but it certainly tastes better when you do!  Spread 1 cup of uncooked millet in a large skillet and heat to low medium heat.  Gently “cook” the millet for 5 minutes or so (I feel like this depends on your stove top – if you have gas, this will take less time.  If you have a ridiculously slow glass electric top like me, you could be here for a bit!), shaking the pan or stirring with a wooden spoon to make sure all grains are gently toasted.  The color will turn slightly more golden and it might start to smell like popcorn.  This is when you want to take it off the heat.

Toasted and cooked millet

Toasted and cooked millet

To cook the millet, heat 2 cups of water in a medium sized pot, add the millet (careful not to burn yourself as I did this particular night – oops), a tiny pinch of salt and bring to a boil.  Cover and reduce to a simmer, cooking for 15 minutes.  Turn off the heat and let the millet sit in the covered pot until you are ready to serve.

While the millet is cooking, heat 1 tbsp coconut oil in a large skillet (fine to use the one you toasted the millet in) and when it’s melted and the pan is hot, add the casing free sausage.  Cook, breaking up with a wooden spoon as you go.  Once the sausage is cooked through, add in the diced red onion, mizuna and kale and cook until the onion is softened and fragrant (about 5-7 minutes).  Season with sea salt and pepper to taste and serve over the toasted millet.

That’s all there is to it!  I served it with a dollop of pesto on the side but it wasn’t necessary by any means (but pesto would be a great accompaniment if you felt you needed one because it goes great with everything).

*If you have hypothyroidism, skip the millet and use quinoa or another grain.  Millet has goitrogenic properties and while contains many valuable nutrients is not a good fit for those with thyroid issues.
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