| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Chick peas |
| 1 |
|
7 in strip kombu seaweed |
| 3/4 |
pt |
Water |
| 1 1/2 |
ts |
Shoyu |
| 2 |
|
Spring onions; chopped |
| 1 |
lb |
Organic millet |
| 3 |
pt |
Water |
| 4 |
|
Onions; cut in half and |
|
|
; sliced |
| 2 |
|
Pinches salt |
INSTRUCTIONS
1. Wash the chick peas and soak overnight.
2. Place the drained chick peas, 3/4 pint of water and kombu in a pressure
cooker and cook for 1 1/4 hours.
3. Reduce the pressure and add the shoyu and simmer for about 30 minutes,
adding more water if necessary.
4. Drain then grind the chick peas and mix in the spring onion.
5. Wash the millet, then dry roast in a frying pan for about 10 minutes or
until it gives off a nutty aroma.
6. Bring the 3 pints of water to the boil and add the onion, millet and
salt. Cover and simmer gently for 40-50 minutes or until the water is
absorbed.
7. Mix the millet with the chick pea paste and leave to set in a tin
overnight. Cut into slices and serve fried.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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