| 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,
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”