Millet Pureeside dishes 1 tablespoon oil; (unrefined) 1 cauliflower; cut in small pi 1 1/2 cup millet 7 cup water 1/2 teaspoon sea salt Heat a large saucepan. Add the oil and the cauliflower and saute until golden. Add the millet and saute until lightly browned. Add water and salt and bring to a boil. Reduce heat and simmer 1 hour. Put the mixture through a food mill. Serve with bechamel sauce or thick tamari sauce. Serves 4 Note: For those who don't eat potatoes, this puree makes a wonderful substitute. |
