| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | Millet; rinsed well |
| 1/4 | c | Onion; finely diced |
| 1/4 | c | Carrot; finely diced |
| 1/4 | c | Winter squash; finely diced |
| 1/4 | c | Green cabbage; finely diced |
| 5 | c | Spring or filtered water |
| 2 | ts | Barley miso |
| 1 | Fresh scallions; thinly sliced for garnish, up to 2 |
INSTRUCTIONS
Millet is wonderful. It is fabulous in soups. Here is a recipe from Christina Pirello (a macrobiotic chef and teacher); she made this for us in class last week, and I was in heaven. The millet lent the soup some creaminess (but not like cream of wheat) but it also provided some texture. Rinse millet by placing in a glass bowl and covering with water. Gently swirl grain with your hands to loosen any dust. Drain well. In a soup pot, layer onion, cabbage, squash, carrot and then millet. Add enough water to just cover, careful not to disturb layering too much. Cover and bring to a boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a small amount of broth and puree the miso. Gently stir into the soup and simmer for another 3-4 minutes. Serve garnished with fresh scallions. (for more of Christina's recipes, check out http://www.christinacooks.com . She does use some oil, but it can be omitted in most recipes without a problem.) Posted to fatfree digest by "Patricia Thorp" <thorp@sas.upenn.edu> on Nov 13, 1998, converted by MM_Buster v2.0l.
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