For a pleasantly nutty taste, the millet is toasted before cooking. If you’d like the grains softer and moister, increase the water by 1/2 cup.
Serves 4
1 cup millet
2 cups water, chicken broth or vegetable stock
1/2 teaspoon kosher salt (optional)
1 cup walnut pieces
3 tablespoons soy sauce
1/3 cup olive or other vegetable oil
1 cup coarsely chopped onions or shallots
1 garlic clove, minced or grated
Thinly sliced scallions (green parts only) (optional)
Freshly ground black pepper
Toast the millet in the oven or on the stovetop. For the oven method, spread millet in a baking pan and roast in a 350°F oven until golden, 15 to 20 minutes, stirring once. For the stovetop method, spread millet in a medium skillet over medium to medium-low heat and cook until golden, about 10 minutes, stirring often.
In a deep 10-inch skillet over high heat, combine the water or broth and salt, if using; bring to a boil. Stir in the toasted millet, reduce the heat to medium low and cover, cooking until all the liquid has absorbed, 20 to 25 minutes. Remove from heat and let stand, covered, 5 minutes.
Meanwhile prepare the soy walnuts: In a medium skillet over medium low heat, cook the walnuts, stirring until lightly toasted, about 5 minutes. Drizzle the soy sauce evenly over the walnuts and continue to cook, stirring, until the walnuts are coated and the soy has evaporated, about 30 seconds. Set aside.
Wipe out the skillet and reheat on medium; add the oil and heat until hot enough to sizzle a piece of onion (try a test piece). Add the onions or shallots and sauté until browned around the edges, about 5 minutes. Stir in the garlic and remove from the heat. Pour the onion mixture, including the oil, over the millet. Toss in the scallions, if using, and pepper to taste. Garnish with the soy walnuts. Serve warm.