Millet is a wonderfully comforting grain, gluten free and easy to digest. This colourful and easy recipe includes turmeric for its anticancer properties and parsley as a really useful multi vitamin and mineral.
You will need
½ cup washed millet
1½ cups vegetable stock (using vegetable bouillon)
¼ teaspoon tumeric1 chopped onion2 bay leaves
1 teaspoon Tamari
1tablespoon chopped olives – green or black
½ chopped red pepper
2 tablespoons peas
1 dessert spoon raisins/sultanas
1 tablespoon chopped parsley
1 tablespoon capers
Saute onion with bay leaves in oil slowly to release flavour.
Add the millet, stock, tumeric and tamari.
Simmer slowly with lid on for 30 minutes.
During this time, the grain should break down to a soft mash and soak up all the liquid.
When cooked, stir in the chopped pepper, peas, olives, raisins, parsley and capers.
Let the mixture cool slightly, then place in a wetted bowl.
Cool a little to dry out.
Turn out onto plate and serve.