G r a i n s

Bulgur with Vegetables

1 ½  cup bulgur, some vegetables of your choice chopped in “half moons”, carrots, broccoli leek, etc. chopped parsley. 3 cups water or kombu dashi. (1 slice kombu, boiled in water for 1 hrs.)

Wash bulgur, toast it for 10’, a kombu dashi, boil it 10’, add vegetables, boil 20’ or till all is soft, garnish with parsley.


Millet Loaf with Squash


1 cup millet
3 cups water
1 cup buttercup squash or hokkaido pumpkin - cubed, lightly salted, and set for 5-10 min.
2 pinches sea salt
Shoyu
Corn Oil
 

Rinse and strain millet twice.
Bring water and salt to a boil. Add the millet and squash cubes. (If millet is added to cold water, it'll be more like porridge).   Simmer with the lid on for 20-25 minutes. Do not stir.
When finished, put into loaf pans. The millet can be served 'as is' OR put in to a shallow pan, lightly brushed with corn oil and shoyu and broiled for 5-10 minutes OR sliced and pan fried.

 


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