Garlic Pepper Mushroom Stir-Fry

Prep & Cook: 15 mins

Method: Cook the little millet until tender and set aside. In a skillet, sauté minced garlic and sliced mushrooms in a little olive oil until golden brown. Toss in the cooked little millet, season heavily with freshly cracked black pepper and salt, and finish with chopped spring onions.

Quick Veggie Upma

Prep & Cook: 15 mins

Method: Lightly dry-roast the browntop millet for 2 minutes. In a pan, sauté chopped onions, ginger, and finely diced vegetables (like green beans and carrots). Add boiling water (1:2 ratio for millet to water) and salt. Stir in the roasted millet, cover, and simmer for 10 minutes until the water is completely absorbed.

Cooling Curd “Rice”

Prep & Cook: 15 mins

Method: Cook the barnyard millet until it is very soft, then mash it lightly with a spoon. Once cooled to room temperature, fold in plain, unsweetened yogurt and grated cucumber. Top with a quick tempering of mustard seeds and curry leaves for a highly digestible, gut-friendly meal.