Friday, 4 February 2011
fun things to do with millet
Dinner of the vegan whore! Ahem. Or, more politely, putanesca-inspired millet bowl.
Toast your cumin (1 tbs) and millet (1 cup) in a dry pan and then add water (1.5 cups), sundried tomatoes (3-5, cut in strips) and turmeric (1/2 tsp). While that does it's thing, get going on the rest.
Separately, in a pan:
a goodly amount of white wine
6-8 cloves of garlic (preferably smoked garlic), chopped
1 deseeded red chili, chopped
1 tbs capers, chopped
a giant handful of kalamata olives, pitted and chopped
1 preserved lemon, chopped
a splash of the olive brine
(let all that simmer a bit)
2 small heads broccoli, chopped
1 small handful parsley, chopped
Stir in some nooch at the end if you are so inclined. I was so inclined, and it was yummy.
Would you like to know a secret? To make pitting olives faster if you're going to chop them, squish them with the flat of your knife - the pits should just come out, or at least be loose enough that you can cut the olive in half and it will just fall out.
simmer along with Yo Yo Ma, voice of the tango.