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CATEGORY CUISINE TAG YIELD
Grains, Vegetables 1 Servings

INGREDIENTS

2 c Millet
2 T Light sesame oil
1 t Whole cumin seeds
1 t Brown mustard seeds
1 Whole onion, diced small in
size
3 1/2 c Basic vegetable stock
1/4 t Sea salt

INSTRUCTIONS

1998    
The Whole Foods Bible by Chris Kilham  Rinse the millet with water and
set aside to drain.  Heat the light sesame oil in a 1-1/2 to 2 quart
saucepan and add the  cumin and mustard seeds. Saute for 10 seconds,
until the mixture is  aromatic. Add the onion and saute 5 minutes. Add
the millet and saute  for another 5 minutes.  Bring the stock or water
to a boil. Add the boiling liquid and the  sea salt to the sauted
millet and saute for another 5 minutes.  Bring the stock or water to a
boil. Add the boiling liquid and the  sea salt to the sauteed millet
mixture, Reduce heat and simmer for 20  minutes or until all the liquid
is absorbed, Remove from heat the let  rest for 10 minutes, Fluff with
a fork and serve with Easy Curried  vegies (See recipe)  NOTES-If you
make this whole-grain millet dish ahead of time, reheat  millet by
steaming over boiling water.  Posted to EAT-LF Digest by MOMnAaron
<MOMnAaron@aol.com> on May 5,

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