Turmeric Millet and Mung Bean Bowls with Gingery Spring Greens

Turmeric Millet and Mung Bean Bowls with Gingery Spring Greens 3.jpg

I really want it to be spring, but it's currently snowing (again!) here in the Northeast. 

So a warm, yet cleansing bowl it is!

I've only recently started to cook with mung beans, and I honestly should have started a long time ago. Mung beans cook up in 20-25 minutes (even quicker if you soak them first) so they're perfect for a weeknight meal. They're also packed with potassium, magnesium, folate, and fiber. As an added bonus, they're also easy on digestion - i.e. no gas or bloating after eating them. 

Millet is a small, slightly bitter gluten-free seed (yes, the same millet as in birdseed). It's a fun alternative to quinoa and cooks up in about the same time (15 minutes or so). Here I've cooked it with turmeric, which lends the most gorgeous color and provides anti-inflammatory benefits. If you can't find millet, use quinoa instead. 

For the greens, any dark leafy green will work - I chose broccolini and spinach for this bowl because it's what I had on hand. 

Turmeric Millet and Mung Bean Bowls with Gingery Spring Greens

Serves 2-3 | 30 minutes

For the Mung Beans:

1/2 cup mung beans, soaked for 6-8 hours
good pinch sea salt

Add soaked mung beans along with a pinch of salt to a medium pot along with enough water to cover by about one inch. Bring to a boil, then reduce to a low boil and cook for 10-20 minutes until beans are tender, but still have the slightest bite. Drain well and set aside. 

*If you don't soak your mung beans first, no worries. Cooking may take from 20-25 minutes. 

For the Turmeric Millet:

1/2 cup millet
1/2 tsp. turmeric
1/4 tsp. ground coriander
1/4 tsp. fine sea salt
several grinds fresh black pepper
1 cup water

Rinse millet well and place into a small sauce pan with a tight fitting lid. Add 1 cup of water, then stir in turmeric, coriander, and sea salt. Bring to a boil, reduce to simmer, covered, for about 15 minutes until all the liquid has been absorbed. Turn off the heat and let sit another 5-10 minutes. Fluff with a fork. 

For the Ginger Greens:

One bunch dark leafy greens (spinach, kale, chard, dandelion), washed and roughly chopped
2 cups broccolini, asparagus, snap peas, etc (whatever looks good!), cut into 1-inch pieces
1-inch piece fresh ginger, grated or minced
1 clove garlic, minced
1 Tbs. olive, avocado, or coconut oil
Good pinch sea salt

Heat a large sauté pan to medium. Add garlic and ginger - cooking until just fragrant. Add in chopped vegetables along with a good pinch sea salt and cook 3-5 minutes until crisp tender and bright green. Next, add in greens and cook until wilted - another 3-5 minutes. If the pan seems dry, add a splash of water to create steam which will finish cooking the vegetables without the need for additional oil. 

Assembly:

Lemon wedges - for serving 

Divide greens, mung beans, and millet between two bowls. Finish with squeeze of lemon. 

Notes:

Mung beans can be cooked several days in advance and stored in the fridge. 

Millet tends to dry out when it's cooked in advance, so I recommend cooking it the same night you plan to eat this dish. If you want to pre-make the components, try using quinoa instead.