Millet with Cauliflower
A creamy and delicious "mashed potato" dish.
1 cup millet
3 cups water
1/4 tsp sea salt
1 cup cauliflower, separated in small floweretts
1/4 tsp gomasio or a few thin slices of nori
Rinse millet in cold water.
Place millet in the pot and add water with the sea salt.
Add cauliflower flouretts.
Bring water to a boil and lower flame to midium-low.
Cook for 30 min. Add more water if needed.
Mash with a ricer for creamy texture.
Serve with garnish.
Millet may be dry roasted before boiling.
Any combination of sweet vegetables, such as corn, onions, peas, cabbage, carrots, parsnips, and rutabaga also work well in this dish.
Press cooked millet into a baking dish while its warm, let it cool. When it firms up, you can cut into pieces for snacks or travel.
Replace cauliflower with a butternut squash for a sweeter taste.
Michio and Aveline Kushi