Pineapple Fried Millet

This is the same idea as fried rice, but using millet instead.

Pineapple Fried Millet

• 1 tablespoon grapeseed oil
• 1½ cup small pineapple chunks
• 2 tablespoons minced ginger
• 4 green onions, thinly sliced
• 4 cups cold cooked millet
• 2 tablespoons gluten-free tamari or soy sauce

1. Heat a large skillet or wok over high heat. Add the oil and swirl to coat the pan. Add the pineapple and cook until seared, about 1 minute. Push to the side of the pan. Add the ginger and green onions. Cook for 30 seconds until fragrant. Stir the pineapple into the ginger and green onions. Add the millet. Cook until heated through, about 3 minutes. Add the soy sauce, stir thoroughly. Remove from heat and serve.

Serves 4

As with fried rice, it’s important that the millet is chilled and somewhat dried out. Otherwise, the millet will become a gloppy mess. A day or two in the refrigerator is perfect for accomplishing this, which means that similar to the original idea behind fried rice, it’s a good way to use leftover millet.

On my first attempt, the pineapple caught fire when added to the pan. I suspect that had to do with sugary pineapple juice hitting the hot oil. Drain your pineapple well, but take care regardless.

Similar to most stir-fried dishes, the fried millet smokes quite a bit. You may want to preemptively open some windows.

This recipe is being shared in Allergy Free Wednesday.