Tuesday, October 16, 2007
This recipe has many variants and is usually, I believe, cooked in a casserole in the oven. I have tried that, but much prefer my crockpot for this kind of recipe. Rather than chopping onions, garlic, celery and fresh herbs, it uses those things usually on the spice shelf and, in my opinion, is preferable to the 'real' veggies version - I have indeed tried both. Here's my version:
5 cups water, to which is added a couple of tsp vegetable stock powder
1-1/4 cups millet
1-1/2 tsp dried dillweed
1/4 tsp celery seed
1 tsp powdered garlic
1/2 tsp crushed dried red chilies
1/2 tsp dried sage
1/4 tsp ground turmeric
1 tsp toasted onion flakes
2-1/2 Tbsp soy lecithin granules
3 Tbsp nutritional yeast flakes
Combine all ingredients in a crockpot/slowcooker, set to High, cover and let cook for about three hours (some cookers are set at a higher temperature than others, so you will need to check). It comes out as very very stiff 'porridge' and is unbelievably good!
It looks a little lonely on that plate, I'd say, but we accompanied it with, of all things, some Green Beans With Mushrooms (Indian-style) from one of Madhur Jaffrey's books and lightly spiced and lightly steamed chard.
We preceded it with a salad and followed it with fresh strawberries and oranges (see next entry).