Downward settling energy of millet supports digestive health. Leftover millet can be pan fried as is or breaded with corn meal or bread crumbs. Thicken watery millet with arrowroot or flour. Celery and arame can also be included. Serve with grated raw daikon.
INGREDIENTS | SERVES 6
- 1 cup millet
- 3 cups spring water
- ½ cup pumpkin seeds, toasted
- ½ bunch scallions, minced
- ½ bunch parsley, minced
- 1 small carrot, finely grated
- Shoyu, to taste
- ¼ cup safflower oil
- Cilantro Cashew Curry Sauce (below), for garnish
In a saucepan, dry roast millet over medium heat, stirring constantly, until fragrant, about 6 minutes. Remove from heat. Add water and soak millet overnight.
Bring to boil, lower heat, and simmer, covered, 30 minutes. Transfer to bowl.
Grind pumpkin seeds in suribachi or food processor. Add seeds, scallions, parsley, and carrot to millet. Mix ingredients and season with shoyu.
Form millet into croquettes. Heat oil in skillet and pan fry croquettes until browned on each side.
Serve with Cilantro Cashew Curry Sauce.
PER SERVING, WITHOUT SAUCE Calories: 313 | Fat: 19g | Sodium: 2mg | Carbohydrate: 29g | Fiber: 4g | Protein: 10g
Cilantro Cashew Curry Sauce
This tasty sauce spices up grain burgers or blanched vegetables. Blend ¼ cup cashew butter, 1 tablespoon curry paste, 1½ tablespoons shoyu, and ¼ cup chopped cilantro with ¼–¾ cup water. To make curry paste, heat 2 teaspoons curry with 1 teaspoon olive oil. Experiment with various nut and seed butters and fresh herbs.