Millet rice made with seasonal spring asparagus and a delicious lemon butter sauce. Yes it’s vegan! This recipe also contains plant based protein packed white beans and plump tomatoes. Perfect healthy dish to eat warm or cold over a salad!
Spring is taking her sweet time isn’t she? But Mother Nature knows best so who am I to disagree (tho I may whine a bit about it). This millet rice recipe with seasonal asparagus will keep me patient a little longer until Spring decides to make an official presence.
What is Millet?
You might have never heard of millet rice before. I was introduced to this grain while reading my favorite plant based health book of all time Kimberly Synder’s “Beauty Detox Solution”. Millet (much like quinoa) is technically a seed but is used as a grain because of it’s texture. Millet originated in Africa and was spread through Asia and the Middle East. Millet is usually grown in dry environments which means it can survive harsh environments and is a staple survival food. You can use millet for porridge, cereal, or stir fry (like this millet rice recipe) or even make bread from it. You can purchase millet in the bulk section of your grocery store or order it online here. Vegan Curve Building Properties: One cup of millet has 41 grams of curvy carbohydrates and 6 grams of plant based protein. Millet also includes minerals like magnesium, potassium, zinc, and calcium.
You want to soak your millet rice first. All grains (as well as nuts and beans) have enzyme inhibitors. Soaking your millet helps release these inhibitors and make it easier to digest and absorb nutrients. Simmer your millet rice for 20 minutes until liquid is fully absorb. Next make your delicious lemon butter sauce by simply melting your butter and adding fresh lemon juice to a bowl and mixing well.
Third, prepare you asparagus. First rinse than snap off the woody edges for each asparagus piece. Then chop the rest of your asparagus into pieces and boil for 2 to 3 minutes. Transfer to ice cold water to stop cooking and drain.
Lastly, add it all together! Stir fry your millet rice with white beans, tomatoes, asparagus and lemon garlic butter sauce!
If this is your first time trying millet you will love it! It has a really nutty texture like no other grain. With fresh asparagus and lemon butter sauce, this dish has a wonder savory and spring like taste. Enjoy!
DID YOU MAKE THIS RECIPE? Tell me how it turned out for you! Was it a hit or miss? Have you ever had millet before? Do you like asparagus or did you use a different vegetable? Tell me about it. Leave a comment below, rate it, and PIN IT! Also tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
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Millet Rice with Asparagus and Lemon Butter Sauce (Vegan)
Millet rice made with seasonal spring asparagus and a delicious lemon butter sauce. Yes it's vegan! This recipe also contains plant based protein packed white beans and plump tomatoes. Perfect healthy dish to eat warm or cold over a salad!
- 1 cup soaked millet
- 2 cups vegetable broth or stock (or water)
- 1/2 teaspoon Pink Himalayan Sea Salt (or whatever salt you have on hand)
- 1/2 teaspoon black pepper
- 1/2 cup vegan butter
- 3-4 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 pound fresh asparagus
- 1-2 medium tomato chopped
- 1 16 ounce can white nothern beans, drained
Cook Your Millet
Soak your millet for an hour or overnight. Drain and rinse. (Millet can be found in your local store (or intentional ethic stores) in the bulk section or in the rice aisle or you can order it online here.)
Bring 2 cups of vegetable broth (or water) to a boil in a large pot. Once the broth starts to boil, and your rinsed and soaked millet to pot and lower to a simmer. Cooked covered for about 20 minutes until grain absorbs the most of the broth and water.
Once done, remove from heat and allow millet to sit covered for about 10 minutes to allow millet to fully absorb the liquid. After millet sits, fluff it with a fork and seasoned lightly with salt and pepper. Set aside.
Make Your Lemon Butter Sauce
Grab your vegan butter and melt in microwave or in a small sauce pan over low heat.
Transfer melt butter into a small bowl and add lemon juice, garlic powder, and dried parsley. Mix together and set aside.
Prepare Your Asparagus, Tomatoes, and Beans; Putting it All Together
Rinse your tomatoes and chop. Set aside.
Open your can beans, drain and rinse the liquid off it was can packed in. Set aside.
Grab your fresh asparagus and rinse well. Then bend to snap off the the woody end of the asparagus (Kind of reminds you of snapping green beans) Then cut your asparagus in to small pieces. (See photo above).
Grab a large pot and bring to a boil over high heat. Also grab a large bowl and fill with COLD water adding a few ice cubes. Add chopped asparagus to your pot and boil for about 2 to 3 minutes just enough to get tender. Then immediately turn off heat and transfer you asparagus to the cold ice water. This stops the asparagus from overcooking keeping it's bright green color.
Grab a large skillet over medium high heat. Add half lemon garlic sauce, beans, tomatoes, millet and lastly asparagus (in that order) and pour the rest of the lemon garlic sauce over the pan. Stir as if you are cooking stir fry for about 3 to 4 minutes.
Remove from heat and serve immediately. Can be refrigerated up to 3 days.
Nutritional Information Per Serving
- Calories 297
- Fat 13 g
- Carbohydrates 36 g
- Fiber 8 g
- Sugar 1 g
- Protein 7 g
Substitutes and Additions:
- This recipe will also work with brown rice or quinoa.
- If you don't like asparagus use any vegetable you desire (broccoli would be a great substitute)
- You can omit the beans if you like or use black beans instead.
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