Posted: Tue Jan 25, 2005 5:32 pm
Artsay – here’s a favorite recipe of mine –
Millet and rice w/ spicy peanut sauce – (this sauce is great, and millet has the most complete protein of all of the grains!) – I can't remember where the recipe came from, but I've tweaked it over time to suit my tastes...
1 c brown rice, 1 c millet, 1 tsp sea salt – combine the grains, wash them and drain them – toast in a heavy skillet/pan for about 10 minutes, they become really fragrant and start to brown. Add 3 ½ cups of water and the salt, boil, reduce heat and simmer (covered) until the rice is done
The sauce:
1 tbsp dark sesame oil, 1 small onion diced, 1 tbsp (or more) garlic, minced, 1 ½ tsp hot pepper (more or less to taste), ¼ c soy sauce – I use low salt, 1 tsp+ cumin, 1 tsp Chinese 5 spice powder, 1 c smooth natural peanut butter (or make your own by just blending/grinding whatever nuts you like – I like almonds and cashews) – 3 tbsp real maple syrup, 2 tbsp fresh lemon/lime juice, cilantro chopped. (these measurements are not precise, just a guess...)
Sauté the onion and garlic in the oil. Add the spices, and soy sauce, cook for about 2 minutes then remove from the heat. Combine the peanut butter, maple syrup, lemon juice and 1 c. of warm water – mix, mix, mix – add in the onion and spice mix and heap it on the grains. Garnish with cilantro.
You could easily add blackened chicken, tofu, etc. to this. Usually, I just add whatever fresh veggies I have, since the millet provides good protein.
It is a bit time consuming the first time because you’re looking at the recipe, etc. but after that it is simple, and you can tweak it to your taste.
Diane
Millet and rice w/ spicy peanut sauce – (this sauce is great, and millet has the most complete protein of all of the grains!) – I can't remember where the recipe came from, but I've tweaked it over time to suit my tastes...
1 c brown rice, 1 c millet, 1 tsp sea salt – combine the grains, wash them and drain them – toast in a heavy skillet/pan for about 10 minutes, they become really fragrant and start to brown. Add 3 ½ cups of water and the salt, boil, reduce heat and simmer (covered) until the rice is done
The sauce:
1 tbsp dark sesame oil, 1 small onion diced, 1 tbsp (or more) garlic, minced, 1 ½ tsp hot pepper (more or less to taste), ¼ c soy sauce – I use low salt, 1 tsp+ cumin, 1 tsp Chinese 5 spice powder, 1 c smooth natural peanut butter (or make your own by just blending/grinding whatever nuts you like – I like almonds and cashews) – 3 tbsp real maple syrup, 2 tbsp fresh lemon/lime juice, cilantro chopped. (these measurements are not precise, just a guess...)
Sauté the onion and garlic in the oil. Add the spices, and soy sauce, cook for about 2 minutes then remove from the heat. Combine the peanut butter, maple syrup, lemon juice and 1 c. of warm water – mix, mix, mix – add in the onion and spice mix and heap it on the grains. Garnish with cilantro.
You could easily add blackened chicken, tofu, etc. to this. Usually, I just add whatever fresh veggies I have, since the millet provides good protein.
It is a bit time consuming the first time because you’re looking at the recipe, etc. but after that it is simple, and you can tweak it to your taste.
Diane
