Can we get real for a minute? I have some confessions to make. Before we get started, though, I’d like to point out the absurdity of the above photo. It’s a bowl stacked on top of another bowl. Who uses two bowls when one clearly does the job?! Laura’s latest post really drove home how silly food photography can be. I want my food to look real, like you could dig right in without a poster board propped against a Patrón bottle falling onto your head (that happened).
This Saveur thing has got me reflecting on all the absurdities inherent to this blog, and an enlightening correspondence with Kelsey helped me verbalize them. For starters, the name Cookie and Kate. My name is not Kate, it’s Kathryne! My dad calls me Kate but I would never introduce myself in real life as Kate. I thought Kate would be easier to spell and I felt a little safer going by a pseudonym on the internet. However, I am and always will be Kathryne, named after my grandmother Mildred Kathryne. I’m sorry for the confusion.
Also, this blog didn’t start off as a food blog. It’s entirely coincidental that my adopted dog’s given name is also the name of a food. I really picked the name Cookie and Kate because I thought it had a nice ring to it and the domain name was available. I’m thankful that the name suits a food blog, but sometimes I worry it sounds cutesy, which is problematic because I’m not a cutesy kind of girl. I rarely wear pink, I don’t add sprinkles, and I loathe cake pops.
I haven’t told many of my friends or my extended family about this blog. For some reason it’s ok when strangers spend hours on my blog, but I’m shaking in my booties when a friend comes to visit. I’ve poured so much of myself into it that I feel like I’ve propped myself up on a pedestal, and I can’t stand being center stage.
Even though I’ve immersed myself in the world of food and cooking for the past couple of years, I still get nervous when I cook for friends. I don’t invite them over to eat as often as I’d like. Most of my meals consist of random combinations of leftovers, which are eaten on my sofa, with Cookie on crumb patrol.
I love cooking for myself, however, because I have total freedom to try out new ideas. I’m the only one who has to eat the results! The recipes you find here are the ones that I have created or tested and tweaked until they’re just right. When it comes time to photograph them, I dress up my meals for this blog like I would for company (because you are my company).
More confessions: Every single recipe on this blog is vegetarian, but I cannot resist a sizzling slice of bacon. I can’t keep my kitchen clean to save my life; dishes are piled up on my counter as I type. I have an irrational fear of runny yolks. I advocate for savoring a scoop of ice cream like I don’t obsess over those stupid five pounds (I do). I mix up fancy drinks during daylight hours for this blog, but you’ll find me sipping on two dollar bourbon and sodas with lemon when I’m out with friends. Just thought you all should know.
I am perpetually amazed that you all come and visit my little place on the internet. I’m humbled to hear that you try my recipes, and so happy when you enjoy them. Trading notes and sharing recipes with you is a delight. I’m glad we’ve cleared all these little things up because I just think you all are the greatest. Thank you dearly for your support.
-Kathryne
Vegetarian Stir-Fried Millet
- Author:
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
- Category: Entree
- Cuisine: Chinese
This stir-fried millet with seasonal vegetables is comforting, delicious and filling. It’s perfect for rainy spring days. I used asparagus and carrots here, but feel free to substitute sliced broccoli, bell pepper strips, or any other thinly sliced vegetable.
Ingredients
- 1 cup millet, rinsed
- 3 cups water
- Salt, to taste
- 1 tablespoon or more of organic peanut oil or vegetable oil, divided
- 1 tablespoon toasted sesame oil, divided
- 2 eggs, beaten
- ½ inch fresh ginger, skin removed and finely chopped or grated through a Microplane
- 2 cloves garlic, minced or pressed
- 3 carrots, sliced into ribbons with a vegetable peeler
- Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces
- ½ cup chopped green onions
- 1 tablespoon tamari, shoyu or soy sauce*
- Recommended garnishes: chopped fresh cilantro and red pepper flakes
Instructions
- Cook the millet: Bring 3 cups of salted water to a boil in a large saucepan. Add the millet, lower to a simmer and cook, covered, for 20 to 25 minutes. Fluff with a fork, season with salt to taste and let it rest, covered, for 5 minutes. (You can do this ahead of time and refrigerate the leftover millet until you’re ready to heat up the skillet).
- Arrange all of your prepared ingredients within easy reach the stove. Over medium-high heat, heat half of the peanut/vegetable oil and half of the sesame oil in a wok or large skillet. Once it is hot, pour in the eggs and swirl the pan to create a thin layer of egg. Let it set up (about 45 seconds), then fold the eggs over on themselves and cook for about another 30 seconds and transfer to a plate or cutting board. Let it cool a little and then slice it into strips.
- Wipe off any remaining egg from the pan and return it to medium-high heat. Add the remaining oil and let it heat up enough so that a drop of water sizzles on contact. Stir in the ginger and garlic and cook for about 15 seconds. Stir in the carrots, asparagus and green onions for another 30 seconds, stirring constantly. Stir in the millet and tamari/shoyu/soy sauce for 30 seconds, then add the egg and cook for another 30 seconds.
- Divide into two bowls and top with some fresh cilantro leaves, a sprinkle of red pepper flakes and a little dash of shoyu, sesame oil or tamari, if necessary.
Notes
Recipe adapted from Super Natural Cooking by Heidi Swanson.
Fun nutrition facts: You may recognize millet as bird food but it is totally people food, too! Heidi says it is easily digestible and high in magnesium. It is also gluten free. I have played around with cooked millet and found I prefer it in savory meals, this one being my favorite. You can also add raw millet to baked goods for a fun crunch, like I did in my pumpkin bread.
Change it up: Feel free to substitute cooked rice for the millet if you prefer, but I love the almost creamy, fluffy texture of millet.
Make it nut free: Use vegetable oil instead of peanut oil.
*Wait, what’s that? Shoyu is a Japanese soy sauce that doesn’t taste as harsh or salty as most other soy sauces. It is not gluten free, however. Substitute reduced sodium tamari if you are sensitive to gluten.
Thank you: to Native Roots Market for supplying those gorgeous local eggs and the dried millet.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Michelle@PeachyPalat
Incredible! Loving asparagus at the moment! You have been pinned! :)
El
How colorful. This is a beautiful recipe!
Laura
Girl, you are the greatest seriously! I love coming to this space because there IS a genuine sense of life lived and messes made. I also get really weird when friends/fam ask about my blog. It’s like the impending doom of non-confrontational confrontation is coming down (Does that make sense..? Pretty sure you know what I mean…). But the whole thing is so silly! Anyway, love that you wrote this and gave us all a bunch of truth bombs to take in.
And TWO DOLLAR BOURBON AND SODAS? I wanna drink where you’re drinking jeez! :)
kate
So much to love about your comment, Laura! The impending doom of non-confrontational confrontation… it’s that squirmy feeling I get on the inside whenever someone mentions my blog in real life. And truth bombs, I think I’ll be dropping them more often from hear on out. Lastly, I don’t care how much it costs, but I wanna drink bourbon with you!!!
Jeanine
such a great post, this is awesome… I feel the same way about the 2-bowl thing and haven’t brought myself to doing that trick yet… (although it does make for a nice vertical element in your photo!). I can totally relate to the cooking for others’ thing – I get SO stressed out which is a problem because now everyone that reads the blog wants to come over for dinner. And then I feel extra pressure (not to mention that friends are surprisingly NOT patient while we take photos :). And I can appreciate a good cocktail, but really, I have a box of wine in my fridge that I call “weekday wine.”
kate
ha! I’m glad I’m not the only one who stresses when company comes over. At least there we have wine to make it better, right? I’m a Frontera girl myself. I almost always have a big, ten dollar bottle of Chile’s finest sitting out on my counter.
Cathy @ Savory Notes
I think that’s where I fail at food photography: “setting the scene” with all the extra bowls, napkins, randomly sprinkled herbs… I never could wrap my head around it. I agree, it’s silly.
I kept my blog pretty quiet from my friends and family for awhile. Then when I finally did mention it, no one cared, so I’ve been kind of butt-hurt ever since. But I keep reminding myself that I’m doing my blog for myself, because I enjoy it. :)
kate
Keep on doing what you’re doing, Cathy! I love blogging because it allows us to connect with others who share our interests, no matter how far apart we might be!
Kasey
Miss Kathryne! Ok, I’m done calling you Kate :) I think it’s really cool to see so many of us reflecting on the realness of what we do, and who we are. I am the same way! When friends come over for dinner, they expect these gorgeous, perfectly prepared meals. And they expect me, as the host, to be completely unfazed by anything happening in the kitchen. But, the realness of it all is that I stress SO much when I cook for friends, and sometimes, my recipes TOTALLY fail (like these snickerdoodles I brought over to a friend’s house recently…so embarrassing!). Anyways, I think it’s awesome to get to know you a little better, even if I am company :)
kate
Thanks Kasey. I love sharing these little bits of realness with each other… what’s the fun in being the perfect hostess and cook, anyway? Gotta have some spills and disappointments to keep things interesting.
Camilla
This post made me like you even more, Kathryne!
kris
I hear ya! I read Kelsey’s post yesterday and I felt the same way.
Today when photographing my cashew milk recipe, my reflector (aka cardboard wrapped in tin foil) fell over and knocked the mason jar full of cashew milk all over the set up. Ugh food photography.
My real name is Christine, not Kris. I get nervous when my friends visit my blog, too. I drink $2 beers and my kitchen is a mess (still coated in spilled cashew milk). I also wear sweatpants more often than normal clothes and blogging sometimes means I don’t leave the house for days.
I hope that more bloggers open up like you and Kelsey have. We really need more posts like this, to show people that we’re not a bunch of superhuman cooks and eating real and healthy food is attainable!
p.s This stir fried millet looks awesome!
kate
Hey Christine. :) We sound a lot alike, huh? I’m typing this up in sweatpants while my kitchen is covered in dishes. The other day I was using an open plastic container full of dry oatmeal to prop up a reflector (dumb!), and spilled oatmeal all over the floor. I’ve done the same thing with a jar of Maldon salt (super dumb!). Cheers to cheap beer and big spills and to not being superhumans!
Margarita
Hello Kathryne! :) Thank you for giving us a glimpse of who you are beyond all this beautiful food that you share. I, too, am hesitant to let friends know about my food blogging. It just seems like none of them are as interested in food as I am, which saddens me. I bring different dishes to different groups of friends during dinner parties because I know that if I bring a quinoa dish to share with a certain group of friends, no one will touch it. Some groups of friends might appreciate new and interesting things but most of the people I know, always will settle for what they are familiar with. I am glad that in the Internet world, there are other people who share the same passions about food that I do and that makes me happy!
kate
Yes! That is precisely what I love about food blogging, that we can all share our successes and failures with others who are in the same boat. I’m fortunate that my friends enjoy good food and like to try new things, though. I know I would love that quinoa dish of yours. :)
NicoleD
Even though you’ve never said these things before, I feel like your blog already lets us know that this is who you are. I think many, if not all, food bloggers feel very much the same. This post is just more reason to love you :)
kate
Thank you, Nicole!
Katrina
What a fabulous idea!
Sofia
Great Post! I can’t believe how much I have in common with you. I’m glad that it’s normal to cringe at talking about my blog with friends and family :) The two-bowl thing…it’s pretty crazy to stand back and look at food photos (my own included) from a more rational point of view. Some of the stuff I notice doesn’t make sense AT all, yet I think we’ve all become pretty desensitized seeing it all the time. This is my first time browsing your blog, love it! Even with two bowls holding some delicious looking stir fry.
kate
Glad you found my blog, Sofia! It’s lovely to run into other like-minded bloggers and photographers. I’m amazed to hear that other bloggers get just as nervous talking about their blogs in real life as I do! You’re so right, we’ve all become desensitized to silly food styling effects. I’m going to try to be more conscious of why I’m doing what I’m doing… like stacking those two bowls, or cursing that cookie that won’t stay on top of the pile.
Molly @WonderlandK
Ha! Great post. I also think this every time I try and take a perfectly bright, squarely crop-able picture for the aggregation sites, even thought it’s not the way I would shoot if I had a prayer of generating that kind of traffic on my own. Good reminders all round; thanks for sharing so honestly!
Sylvie @ GitK
“I dress up my meals for this blog like I would for company (because you are my company).” I love that, what a beautiful way to put it. And I share your fear of runny yolks by the way.
kate
Glad to hear I’m not the only one who’s afraid of runny yolks, Sylvie! I’m too sissy to try them, eeks.
Kayla @ Pure.Sweet.
Love the confessions. Love the post. Love your blog space. You do beautiful work!
la domestique
Kathryne is a beautiful name and I’m so glad I know that now! :) This post is so thoughtfully written with such care- well done on that. I think a lot of food bloggers are being really hard on themselves right now. We need to differentiate between those who blog as a straightforward journal and those who blog as a creative space…like an artist, a painter, a potter, a writer. You want to put your best work forward just like an painter does at a showing or writer does in a book, and there’s no shame in that. In the same breath, this conversation on being authentic is good in reminding us to avoid clichés (like in prop styling) and be more unique in our voice. You’ve created a wonderful space here on the internet with original, delicious recipes and genuine engagement. You have a lot to be proud of, Kathryne.
kate
It’s so funny that you used the phrase “creative space”, Jess. I actually had a few sentences on that in my draft. My blog is totally my creative space, I started it while I was working at a mind-numbing office job and it gradually evolved into a food blog from there. I get so much creative satisfaction from recipe development, food photography and writing. I’m thankful that I found food blogging as a medium and have gotten to know so many lovely bloggers along the way, like you. Thanks so much for your kind words!
Matt
It might be arrogant of me (after all, I do wear a monocle) but I’m proud to say I actually get to spend time with you. I feel like I know this wonderful person beyond-the-blog, so to say, that few of the people who visit can stake claim to. I’ve personally eaten my fair share of delectables featured here, sat across from you, mirroring our 2nd, 3rd and 4th bourbon and soda with lemon and my hands are still somewhere on this site holding up your beautiful herbs from last summer…
You may be an internet sensation (talking to you, Saveur) but you’ll always be the girl with the perpetual smile and waggy-tailed dog that I call Kathryne.
…this would be the part where I raise my wine glass to toast you, but I’ll wait until I see you… which shouldn’t be long.
kate
Oh, you. Thank you for being so good to me, Matt.
erin @ yummy supper
Kathryne, I loved reading this post. I could so relate to your story. The whole blog thing is funny – I feel the same way about my blog name. I picked it on a whim, never imagining I’d even spend much time on a blog of my own, let alone have anyone else read it. But on the other hand… I guess I’ve realized, and that you’ve written about today, is that these endeavors evolve organically and it does feel like a magic gift that others enjoy the work we do. And yes, so many of us love what you share with us. Thank you!
-E
kate
Thank you, Erin. No matter we name our blogs, I think our photos and words shine through. My blog does feel like a gift. It’s a wonderful creative outlet and I love connecting with other like-minded individuals, like you!
Melissa
I heart you! And your piled dishes. Your authenticity. And your delightful recipes. You are great.
kate
Thanks, Melissa. I think you’re great and I’m so glad to call you a real-life friend!
Sarah @ WCP
I absolutely love your blog, Kathryne! I was one of those who heard about you via Saveur, but after reading this post and seeing the beautiful images elsewhere on your blog, I became hooked. Agree with you on the non-cutesy, and preciousness-avoidance stuff. Thanks for the breath of fresh air!
Andrea
Totally relate to not sharing your blog with friends and family. It’s funny how we love it when people we’ve never met read about our greatest passion, but we are scared to make our passions known to those that we are close to in real life. Your blog is wonderful and I enjoy every read!
Maria @ Orchard Bloo
These colours are all so beautiful!!
Gina
Well now I feel incredibly stupid for calling you Kate in our emailing exchanges this week, I’m sorry! ;) What a great (and very real) post from Laura. Definitely something worth reflecting on for me. I caught myself doing the double mug thing the other day after putting pudding in it and thought “what the hell am I doing? I would never eat pudding this way.”
btw-I loathe cake pops too.
kate
Hell yes, I’m glad to hear from another cake pop hater. I prefer my cake unsquished and faceless, thanks! Call me whatever you like, I’ve enjoyed our correspondence. Let’s hear it for getting real!
EverydayMaven
This is such a great post Kathryne – I really appreciate your honesty and humor! And I always thought people just called you Kate. For the record, I want to see more of Cookie – I <3 her. P.S. I voted for you – congrats!
kate
Thanks so much for your comment and your vote, Alyssa! I’ll try to share more Cookie photos for you. I fear I go overboard sometimes, but I just love my ornery little dog so much!
Lesley
Love this post, I almost thought you were going to end by telling us that you live off ready-made meals!
kate
Haha! Do my frozen leftovers count as homemade ready-made meals? I have so much to eat around here that I can hardly even justify eating out!
Lena
I can relate to many things you said, I just thought I was the only dork not telling anyone about their blog. I love your honesty and openness, I think we all need more of this. Especially we as women need to see that we don’t have to be perfect, that no one else is perfect.
kate
Thanks, Lena. I think most of my paranoia about telling real-life friends about this blog is a by-product of my perfectionist tendencies. It’s silly because I know that 95% of them would be supportive of my efforts. I suspect that a lot of women who blog are perfectionists, and I’m overwhelmed by the response to this post about being real. It seems that we all connect more to imperfect realities than perfectly styled posts!
myfudo
You set it perfectly…I love stir fry recipes…My family loves them too. Thanks for sharing!
adrienne
Love your honesty in this post, Kathryne. This is why I keep coming back. Well that and those delicious dishes :)
And I agree with Laura, where are these $2 bourbon drinks?!
kate
Two dollar bourbon and sodas are available in Norman, Oklahoma. Come visit! :)
SimplyTastyBits
Love the post, thanks for getting real with your readers! It is, of course, refreshing for that kind of voice to come through and then be followed by a delicious looking recipe that I’ve tagged for making especially with asparagus bunches popping up in the market. Thanks!
kate
Thank you! I’m overwhelmed by the response to this post and I’ve decided to be more real from here on out. Hope you get a chance to try the millet, it is just right for this time of year!
Sarah
Can we say BEST. POST. EVER.? Seriously. I am just so proud of you. Which reminds me, I do feel like we’re friends yet I’m pretty sure I’ve been calling you Kate this entire time. So thanks for straightening that out. :)
erin@fromcitytofarm
Great post — and so funny, I am also a “can’t keep the kitchen clean” member. We try, but when cooking three meals a day, it’s a never ending battle. This looks delicious, and I absolutely loved the stacked bowls, right up until you called them out!! :)
kate
I’m losing the clean kitchen battle, that’s for sure! Thanks for commenting, and you’re right, keeping a well-used kitchen clean is hard work!
talley
isn’t funny how the space we retreat to, the space we love, can become so burdened by little white lies? We want it so much to be a reflection of who we are and what we eat and what we think matters, but somewhere along the road we think we need to impress and wow and overwhelm. this was a wonderful ‘real’ post.
I think that need to wow and overwhelm is what makes having company for dinner nerve-wraking. I always have to remind myself that they are happy to just be out for dinner and that they don’t need to be blown away, and they likely won’t notice if all the silverware doesn’t match or the pillows haven’t been fluffed. They just want to chat and be and eat with you.
Monique
It’s my first time here, but I’m already in love with your food and photography. Congrats on the nom!
Lindsay @ Pinch of Y
Kate, congrats on being nominated as a Saveur best food blog! Awesome!
Lindsay @ Pinchofyum
And actually, my blog is called Pinch of Yum not Pinch of Y. :) hehe.
Jen
I love your pictures and aminspired to use the millet I have sitting in my pantry for ages, thank you, Jen
★★★★★
Denise
Kathryne, I do not even remember how I found your blog, but I love seeing an e-mail “pop” in from you and then checking out the new recipe and reading what you have to say. This recipe looks awesome and my asparagus is ready to be picked and cooked up !
Do you ever use Braggs Liquid Aminos in your recipes instead of Soy Sauce?
sara
i love this so much! i giggled with the bowls stacked on each other and your comment ;) you have a beautiful and genuine space and I think it’s charming that you dress things up for your readers. As important as it is to be real, there should be no shame in “trying”. You do a fabulous job here, I love your space. And this millet stir fry? genius! I always use rice for asian kind of things but I LOVE millet. How have I not swapped before?! thank you!
amber medland
I’m just going to add my delight at your post to the pile, which i hope made you see how appreciated you are – its funny – as I’ve said before I love your food, and your pictures and everything – but I’ve never had the woe, i am so inadequate by comparison feeling (which, is entirely my fault, but I do get with some other things) – your sense of humor and the care that goes into things shows through the beauty and fine-tunedness of things (i can imagine a flour explosion) & i think makes it even more delectable
x x x
p.s. because of you i am increasingly considering starting a blog. One day.
kate
Thank you, Amber. I hope you start a blog, it’s just a matter of getting one going and trying to improve with every post. Let me know when you get started, I’d like to visit!
chinmayie
Such an honest post! I try my best to keep my photography as close to reality as possible. But sometimes like you said you kind of get sucked into the trap of the usual food photography styles and tricks! (I have done the 2 bowl thing by the way! lol)
Love your blog and thanks for sharing it with all of us :)
thelittleloaf
It must have taken a lot of courage to write this post – I really admire your honesty. I do tell my name to anyone who asks (which actually is Kate!) but I’m not particularly keen to share it with people – there’s something quite nice about hiding behind a blog in the virtual world so I completely understand where you’re coming from :-)
I’ve read quite a few posts questioning food photography and styling recently…really interesting food for thought.
kate
I completely understand your hesitancy to share your name online, Kate! You can find out a lot about a person once you know their name, and any web page with our full names on it will forever be tied to us on google. Google never forgets! It’s good to be aware of these things, I don’t think enough people are.
Kathryn
Hi Kathryne – love the spelling of your name! Wish mine had an “e” on the end too. :-)
It’s my first time here, and I can tell I’ll be visiting frequently. I’m very passionate about food, particularly the healthy fresh local kind. I’m also very passionate about $2 bourbon drinks and my five cats. Fabulous blog – can’t wait to read more! Cheers!
Lesley
I LOVE THIS POST. Every time ANOTHER photo of mine gets rejected by tastgawking, I look at what makes the cut and just think that half the pics look idiotic. I will not stack my bowls or cookies or put an egg on it just to get traffic.
Though I have thought about it. :)
kate
Thanks, Lesley! I disagree with tastgawking’s aesthetics. I actually submitted the two bowl picture to them, kind of just to be funny, and of course they both accepted it. Let’s keep it real!
Angela
Congrats on the nom!! Your blog is fantastic and this post is a clear example of that.
Oh and I’ve done the 2 bowls thing. It didn’t work out so well for me…hah. I also eat random leftovers most of the time and can’t keep my kitchen clean for longer than a couple hours.
kate
Thank you, Angela! I must say it’s been reassuring to hear from other bloggers who can relate. Cheers to messy kitchens and blog leftovers!
Pinch & Swirl
Kathryne – I feel like we’ve met now and I think you’re pretty great. :) Thanks for your candor. I relate to the humor in playing dress up with blog photos – wanting food to look real AND appetizing. It’s a tough balance. But those photos up there? They make my mouth water, so keep them coming. ~Marissa
Erin@Pippin + Pearl
I love this post and everything you do. Here’s to drawing back the curtain and letting us seethe real you. :)
cathy
From one perfectionsist to another, I soooo relate on how food bloggers spend so much time and energy making a picture look perfect. It’s silly really, but quite an obsession. Anyways, I’ve been following your blog for awhile and thought I would pop in and say hey. The millet looks ah-mazing, by the way (must have been that double bowl trick..).
Becky
I’m fairly new to blogging and have already felt an internal struggle due to the things you’ve so eloquently mentioned above. I too dislike for things to be portrayed as prefect, when in reality they are fantastically imperfect. With that said, the picture with the dog staring at your creation makes me giggle!
Sarah B.
I can’t tell you how much I enjoy reading your posts Kathryne. And this one in particular, I feel like you’ve captured each and every reader with not only your words and feelings on having a blog, but also with the way we get to see such the inspiring person you’ve become in your mission here, it’s really just a special thing. Your recipes, your photos, and you, loving each post more and more girl. :) I congratulate you in all your work and the nomination of course. Also, thank you for your continued visits over in my creative weird world lately. You’re always so kind. Much love to you and Cookie, and have a happy week! x.
★★★★★
Eva@VegucatingMyKids
I made this lovely dish last friday–I was pressed for time, so I made the quinoa ahead and scooped out onto a plate to cool and dry a bit…texture worked for stir fry hours later …
My girls (8 & 10) loved it! They love asparagus too–me not so crazy about asparagus, but I know it’s healthy for me that I invite new recipes (I juice the tougher stem of the asparagus–so I am committed to getting over my thing w/asparagus)… This recipe worked like a charm for my taste buds…I also added fermented black soy bean paste at the end…thanks for recipe!
Eva@VegucatingMyKids
Forgot to say I had to substitute quinoa for millet because I guess millet is not stocked at regular grocery stores–bummed me out–but quinoa worked great
Alisha
Maybe look around at a couple stores Eva. I bought my millet in the bulk section at a big box store. Cheap and easy to come by though Amaranth would also work well in this recipe.
Kristen
What a beautiful post! I love your honestly. I love how writing often allows us to be honest in ways we might never be if we were talking. Your recipes are always beautiful and inspiring! Love it, Kathryne :).
Carolyn
Well, now I wish I hadn’t been calling you Kate left and right for the past few months! Never again, I promise. Thank goodness this is is such a delightful post to read, so I can just go ahead and move forward. Could not identify more with the two bowls/poster board/Patrón situation or your cake pop non-love. I knew I liked you, even if I didn’t know your name!
I’ve never stir-fried millet, but this looks so good it makes me wonder why I never thought of it. Will be trying it soon!
kate
Feel free to call me whatever you’d like, Carolyn. Cake pop haters unite!
Kimberley
You really touched on something here, miss Kathryne. What we do and don’t share on the internet is so tricky. There’s a fine line. I think you’ve walked it perfectly here.
Aggie
This post makes me like you even more :) I stacked two bowls for a photo recently and it made me feel really awkward, lol, because its so not real!
I’m loving all those colorful veggies. Have a great weekend!
Alisha
I made this for friends this evening and it was a total hit! I used it as a side and paired it with rosemary cider brined pork and it could not have been more perfect. Thank you for sharing!
Jamie
I made this the other day and it was delicious — who knew millet could be so good! I think I like millet even better than quinoa. I’d love to see more millet recipes. I came upon your blog a few days ago and love it! Thanks for all the great recipes.
★★★★★
Kate
Thanks, Jamie! I’ve tried cooked millet in a couple of other applications but this is definitely my favorite so far. Another interesting way to use millet is to add rinsed, uncooked millet to quick bread dough—the millet adds a nice little crunch! (check out my pumpkin bread recipe for more details!)
Jamie
Thanks for your reply. I’ll definitely try that!
Elizabeth
I have been wondering what to do with millet and figured you’d have an idea for a quick and delicious recipe. Looking forward to trying this!
Kate
This is definitely my favorite way to prepare millet. Hope you enjoy it, Elizabeth!
MAYA @ MAYA- KITCHENETTE
Your photographs are beautiful! I can’t wait to try stir fried millet soon. Thank you for sharing. :)
★★★★★
Kate
Hey Kate,
I might be crazy but I’ve read and re-read the recipe several times but I don’t see the answer to my question…
At what point do you put the asparagus in?
Thanks!
Kate
Hey Kate, you’re not crazy! I’m so sorry the asparagus wasn’t included in the directions. I fixed the recipe. Add them with the carrots and green onions. Apologies again!
Vicky
Hey Kathryne, I was just wondering, most millet recipes I’ve seen use 2 cups water per cup of millet. And they usually add another cup of water if you want “porridgy” millet. Is that right? It seems the drier millet would be better for a stir-fry.
Kate
Hi Vicky, that’s a good point. It’s been a long time since I cooked millet. I’m sure that three cups worked well for me back then, but if you think 2 cups is a safer bet, I’d go with that. I think that millet’s texture has more to do with the cooking time than anything.
Karen @ Seasonal Cravings
Kathryne, This is all so true. I love cooking for my blog and don’t tell many people about it. I too get nervous when I have folks over for dinner and I still make plenty of mistakes in the kitchen! I refuse to use my kids names|photos in posts but I know that would make me more relatable.
So many confessions. I love your site and was so happy to see you referenced on another favorite site: Kitchn. Congrats on your honor!
Kate
Thank you, Karen! I’m glad you can relate. It’s tricky to balance being relatable with maintaining your own privacy, and it sounds like we’re both more private than most other bloggers. Glad you saw me on the Kitchn!
Cecilly
Glad that I have found your website and now I can on with my new cooking ingredient ‘millet’.
Looking forward for the first new experience!
Kate
Thank you, Cecilly!
Jesi
Hi! I’m adding this recipe to my blog post about millet please check it out :)
Haske Joe
I love cooking especially new recipes,a year ago my dad once asked “why are you always in the kitchen?” I so going to love this dish and teach it. Its my way as am not sure maintain an active blog. Thanks for sharing and about food photography, my friends rather see it as a silly thing for a guy to do.
★★★★★
Kate
For what it’s worth, I don’t think it’s silly. :) Some of the most famous food photographs are men! I have some more tips over here.
Sharen
Colorfully beautiful vegetable fried rice.! However, I do not, cannot do, brown rice. I grew up as a West Indian whose family ate (white) rice everyday!!! And as such, I never developed a pallet for brown rice.
Vegetable fried, white parboiled rice, is one of my favorite rice dishes to prepare and eat. At home, the eggs are added to individual servings and personalized. For example, some may enjoy their eggs fired, scrambled, or even easy over. And eggs are never added to the batch if we are travelling to a family/community function. In addition, items such as Shrimp, Ham or chicken are always a side option.
Kate
I’m sure this will be just as delicious with white rice, Sharen! No worries.
Valerie Keller
Hi, Kathryne!
I love your recipes and your cookbook! It/they are a staple in our house. I’m wondering, is there anyway to omit the eggs or substitute something for them in this recipe?
Kate
Love, love! Thanks for your support. You could try flax eggs, although I haven’t tried them with this recipe yet.
Karen
I made this and it turned out good but I think it would have been better if the millet was made a day before or laid out to dry a bit. It was very gluggy and clumpy so the dish turned out more like a stir-fry porridge which wasn’t the result I was hoping for. Also, this dish seriously made enough for four people so I’m wondering if the amount of millet was for 1 cup cooked instead of 1 cup dry. In any case, we had enough for leftovers which isn’t a bad thing. I also just used one large carrot since it looked like you used baby carrots in your images. This seemed about the right proportion of carrot to asparagus. Thanks for the recipe. :-)
★★★
Kate
Hi Karen, I’m sorry to hear you weren’t fully satisfied with this recipe. I always aim to do better than that! I used dry millet and cooked it as directed in step 1. It sounds like your millet cooked a little too long; it should have retained its texture better (although your idea to chill it overnight would also help). I used regular sized carrots but I see that they do look small with the perspective of the side-by-side photos. Millet and veggies are quite light so I enjoyed a large portion of this but I can see how it would yield 4 small portions. Thank you for your feedback!
Jennifer
Did you use Foxtail millet for this recipe?
Kate
Hi, yes I did. Hope that helps!
Jane Saracino
I just made this and it was delish! I used portabella mushrooms as I didn’t have asparagus. Thanks so much, I love your blog too!
★★★★★
Kate
Thank you, Jane!
Barbara
Substituted broccoli for aspargus and loved the dish. But Think it is way too much millet.
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anonomyssy
Lighten up Kate.
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