Georgian seasoning blend, Ajika, brings depth brightening the grains; fish provides the protein and seasonal Miner’s lettuce (purslane greens) tops it off. A quick, easy, toothsome rounded meal. Enjoy!
A kerai or wok.
- 1 cup millet cooked as per packet instructions (simmered in 2 cups water, for 20 mins)
- 1 Can fish (5 oz Albacore tuna OR wild sardines)
- Sofrito: 1 tbsp oil + 1 small shallot diced + 2-3 garlic pods minced
- Seasonings: 1 tbsp Georgian Ajika + 1/2 tsp black lime powder + 1/4 tsp urfa biber (Turkish) pepper + 1 tsp dried crushed mint greens + salt to taste
- Topping: 1 1/2 cup Miner’s lettuce (purslane greens)
In a wok, heat the sofrito ingredients till fragrant (3-4 mins). Add the seasoning ingredients and mix in till the spices bloom (2-3 mins). Add the canned fish and let mix well, breaking up the fish into smaller pieces. Mix in the cooked millet. Finally add the greens, cover and let wilt (2 mins).
NOTES, HINTS, TIPS:
- You can use any seasoning of your choice (for example adobo or curry or Bayou seasonings). This is a very forgiving recipe.
- The black lime powder is a tangy flavorful agent worth experimenting with, if you have not already done so.
- The recipe is resilient enough for any other grain (rice, farro, spelt, barley, rye, … ) as well.