This was created by Shubada during the Millet potluck during Dr. Khader Valli session in Consulate General of India Houston
\f you're looking for a wholesome, plant-based twist to your weeknight meals, this Thai Basil Millet Stir Fry is just what you need. I used millets as a rice substitute—soaked and steamed to perfection—paired with fresh vegetables and the unmistakable flavor of Thai basil. The beauty of this dish lies in its texture and simplicity, letting each ingredient shine through while packing serious nutritional value.
Ingredients:
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Millets of your choice – soaked for 8 hours
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Vegetables (customizable):
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Baby Bok Choy
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Green & Red Bell Peppers
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Green Onions
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Carrots
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Onion
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Ginger
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Garlic
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Thai Basil – a generous bunch
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Apple Cider Vinegar or white vinegar
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Palm Jaggery (powdered) – just enough to balance the sourness
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Salt to taste
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Red Chilies – optional, for heat
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Organic Sphere’s Bull Driven Ganuga Safflower Oil
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Ghee – for added softness
Cooking Method:
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Prepping the Millets:
Soak for 8 hours. Strain the water and reserve it for cooking. Steam the millets over the boiling water in a sieve until soft and fluffy. Then, cook covered on a low flame until done. Rest and gently fluff with a fork. Add a spoon of ghee while hot for softness. -
Making the Stir-Fry:
In a separate pan, heat Ganuga safflower oil. Add chopped garlic, ginger, and a few red chilies. Once the garlic loses its raw smell, add onions, carrots, and Bok Choy stems. Sauté for 2 minutes, then add the remaining veggies. Keep the veggies slightly crunchy for best results. -
Final Touches:
Toss in the Thai basil, vinegar, and powdered jaggery to balance flavors. Add salt at the end to prevent water release. Finally, mix in the cooked millet and garnish with green onions and fresh basil.
This dish isn’t just about taste—it’s a celebration of clean eating, traditional oils, and honoring ingredients in their natural form.
