| 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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