Coconut Curried Millet Pilaf with Crispy Kale, Tomato & Egg

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Dear friends: I’ve got to be up front with you. I’ve struggled with ways to get this out, but the time is come and I’ve simply got to be out with it: I’m mentally spent these days! I’m looking back at these past months as I’ve waited for that rush of energy, or that big hairy moment when I will find it all comes flowing back, those precious ideas for posts, the daydreaming of how to pair one beautiful seasonal ingredient with another, and the endless ways to strategize making this world a better place to be in for me and for others. But the truth is really just this right now: I’m at a time in my life where I’m just flat-out, all hands on deck, 100% occupied with re-defining myself professionally that I have come to the point where I’ve been somewhat scared and ashamed to put it all to words here on the blog (it feels great to just sit and write that, can I just say that?).

So there: it’s out there. I’m not super-human, and while I never ever thought for a second you all thought I was, I’ve struggled when it comes time to writing words in this space out of the lack of sheer time and energy. Of course I’m still making food, shooting it, eating it, thinking about it, and loving every minute of sharing it, but amongst all of this when it comes time to post – my brain is so occupied that when it comes to words, I’m struck dumb these days it feels like.

So my answer? Less is more. I’m still going to post (in fact I may post more), but I may be short on wordy wisdom for a while. As a sort of self preservation, I’m hoping you’ll keep coming here as you’ve always done, to see what’s fueling me and the family in the kitchen. But maybe also to see what I’m reading, or listening to, or frankly, who and what is keeping me going. Of course I hope you’ll always come back for the food, or tidbits that may rock your world a little like this piece of raw, honest and very humbling perspective. 

I may be short on words, but I’m nowhere near short on desires – and those desires are stronger, brighter, and more powerful than ever (it’s just with all the heavy lifting it turns out I do need rest). Here’s a winning combo to keep your desires powered: whether you’re feeling depleted mentally or just looking for a way to stay grounded through whatever it is you pursue: thanks for being here and reading and I hope to continue to bring value to your life and am ever so grateful to have you here. It’s all just a big giant journey! Millet is a super grain hailed as the ‘Queen of Grains’ by my mom, and we ate a lot of it as kids growing up. It fluffs up beautifully here in this recipe that is rich in flavour from coconut & curry spice.

In other news, a BIG shootout to all you moms out there who just celebrated Mother’s Day last weekend. I hope your kids and your husbands treated you like the rockstars you all are! Happy long weekend of those of you in Canada.  XO

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Coconut Curried Millet Pilaf with Crispy Kale, Tomato & Egg:
  • (1) tbsp coconut oil, or vegetable oil
  • (2) tbsp fresh grated ginger
  • (2) shallots, minced
  • (1) cup millet
  • (1) cup coconut milk
  • (3/4) cup water
  • (1.5) tsp salt
  • 3-4 tbsp curry powder
  • (1) egg, fried (sunny side up)
  • (1) roma tomato
  • (1/4-1/2) sliced avocado, optional
Crispy Kale
  • (1) bunch green curly kale
  • olive oil & salt for rubbing kale leaves
  • Zaatar spice to sprinkle on leaves, optional

Heat the coconut oil in a medium pot until warm. Add the grated ginger & shallots and cook, stirring regularly for 3-4 minutes, until fragrant.

Next, add the dry millet & curry powder and cook, stirring constantly for another 3-4 minutes to ‘toast’ the grains. Add the coconut milk, water, salt and stir until combined. Cover with a lid and bring to a boil, turning it down once boiling but keeping it covered. Cook for 25 minutes, until all the liquid id absorbed and it is light and fluffy.

Crispy Kale:

This is really the easiest thing in the world. Simply heat the oven to 325 and wash your kale leaves and pat dry. As the oven heats and the millet cooks, tear the leaves from the stems into 4/5 inch pieces and place in a mixing bowl. When all separated, pour about a teaspoon of oil into the palm of your hands and rub your hands together. Next, use the oil on your hands to coat each kale leaf lightly – just enough to crisp it up. Use as much or as little olive oil as you need to get the whole bunch. Next, sprinkle a few pinches of salt on the leaves if desired, and add other seasonings such as Zaatar or a pinch of garlic powder or even ground cumin. Bake on a flat tray until crispy, 10-15 depending on your oven. Remove and allow to cool a little before devouring.

Assemble your new favorite meal by arranging 1 cup or so of the millet pilaff with tomato, slices of avocado (not shown), crispy kale to your hearts desire and topping with a fried egg. Apply hot sauce of choice liberally, if desired and enjoy with a clear mind a happy, grateful belly 🙂

Coconut Curried Millet Pilaf with Crispy Kale, Tomato & Egg Coconut Curried Millet Pilaf with Crispy Kale, Tomato & Egg

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ShiraCoconut Curried Millet Pilaf with Crispy Kale, Tomato & Egg

14 Comments on “Coconut Curried Millet Pilaf with Crispy Kale, Tomato & Egg”

  1. Sondi

    Thanks for sharing so honestly, Shira. We’ve all been there. Most of us have experienced ‘food blogging fatigue’, especially when we feel pressure to crank out posts. Some days I feel there are no words left to write! Revel in your kitchen, without worrying about the right light to take photos or beautiful plating. Enjoy the sunshine and take some time to recharge. We’ll be waiting when you’re ready to share.

    1. Shira

      Oh Sondi – thanks for this!! I appreciate your kindness and know it will all come back. Honestly I think just saying it here in writing has made it feel that much better. It’s good to stay real! No use pretending things are anything but what they are 🙂 xo Take care!

  2. Crystal | Apples & Sparkle

    I am a first time visitor to your blog and I definitely get how you feel. “I may be short on words, but I’m nowhere near short on desires”, beautifully said, I have felt like that many times when it comes to the blogging experience. : ) This recipe looks amazing, I have never tried cooking millet, and I’ve been wanting to give it a try, I am pinning this to try out soon. : )

    1. Shira

      Hi Crystal! Thank you! I’m so glad you came by and thank you for such kindness here in your comment. Millet is very good and grounding so I hope you will get to try it out! Take care!! x

  3. Katie (The Muffin Myth)

    I clicked through your site from foodgawker, but what lovely words awaited me! Such a pleasant surprise 🙂 I know what you mean about feeling burnt out, especially at a time when you’re trying to define yourself. Keep at it! And this bowl! I haven’t had millet in a savoury application in far too long. Thanks for the inspiration.

    1. Shira

      Hi Katie!! Thank you for such a lovely comment! I love hearing from first timers. Really appreciate your kind words – and I hope you get to try this combo, it’s super grounding! x

  4. Chelsea @ A Duck's Oven

    I can totally relate to starting a new blog post, getting all the photos loaded, then finding I have nothing to say! Less is more is an excellent philosophy for those times. I haven’t had millet yet, but this looks delicious and all of the flavors are totally up my current food obsession alley! I love the curry inspiration. It look so tasty!

    1. Shira

      Thanks Chelsea – spoken like a true food blogger! I think I will let the pics and food do the talking these days. Who knows….maybe I will be on to something?! Thanks! x

  5. Cara

    Girl, your recipes are enough for inspiration! I totally get what you are saying though and it sounds like it is your season in life to focus on your career. So while you do that, we will stand behind you encouraging you to grow. Yay Shira…you are doing it! And in doing that, you again have inspired all of us to look within. xo

    1. Shira

      Cara, your words are SO what I needed to hear! I am really focused on building in other areas and still need this outlet, however, it is lovely of you to say that the food might just be enough!! LOVE having you back here and sharing with me 🙂 xo

  6. Pingback: To Dhal, or not to Dhal | theanxiouscook

  7. theanxiouscook

    It’s always good to realise that you’re overdoing it and need a break. Noone can work flat out at 100% all the time, but I think women are socialised to feel we should always be doing *something* useful, even when its coming at the expense of our health and sanity.

    Made the pilaf (using bulgur wheat as I don’t have any millet), came out very tasty!

    Hope you can take a break and come back refreshed with more lovely recipes…. 🙂

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