Add sauces like dark sesame oil, oriental broth and reduced soy sauce to rice and add some veggies and you’ll have a wonderful side dish that goes well with a chicken or steak dish.
1/2 C. brown rice 1/2 C. millet 1/2 C. finely chopped onion 1/4 C. chopped celery 2-3 tsp. finely chopped gingerroot 2 cloves minced garlic 1 Tbs. dark sesame or vegetable oil 2-1/2 C. Oriental broth 1-1/2 C. halved snow peas 1/2 can (6-oz. size) sliced water chestnuts, rinsed, drained 1/2 C. thinly sliced green onions and tops 2-3 Tbs. reduced-sodium tamari soy sauce Salt and pepper, to taste
Sauté rice, millet, onion, celery, gingerroot, and garlic in sesame oil in large saucepan until onion is tender, about 10 minutes. Add broth and heat to boiling; reduce heat and simmer, covered, 15 minutes. Stir snow peas, water chestnuts, and green onion into grain mixture; simmer, covered, until grains and snow peas are tender and broth absorbed, about 10 minutes. Stir in soy sauce; season to taste with salt and pepper.8 Servings. (about 2/3 C. each)