Anita D. Leipper
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1 cup millet |
1 onion coarsely chopped |
2 cups cauliflower, about 1/2 pound, coarsely chopped |
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1 Tablespoon sunflower oil (or other kind) |
1/2 teaspoon unrefined sea salt |
2 - 2/12 cups water, less for pressure cooking, more for boiling |
Rinse and drain millet. In pressure cooker or pot, heat oil and saute onion briefly. Add millet and continue to saute. Add remaining ingredients, cover and bring to pressure or boil. Turn heat low to pressure cook for 15 minutes or boil for 1/2 hour. No flame spreader needed. When millet is done, while still hot, puree mixture in food processor of Foley Food Mill (ricer) until smooth, or mash ingredients well. Transfer to serving bowl and allow to sit for about 10 - 15 minutes before serving for texture to firm up to proper consistency. Serve with gravy poured over or at the side.
Variation - Casserole - Preheat oven to 350. Prepare as above reserving 1 teaspoon oil, then transfer mixture to corn-oiled pie pan or casserole dish. Smooth surface. Mix remaining 1 teaspoon oil with 1 Tablespoon soy sauce and drizzle it over tope. Bake for 1/2 hour. Let sit 15 minutes before serving. Makes 9 servings.
Source: Meridith McCarty recipe
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Anita D. Leipper
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1/3 cup whole-wheat pastry flour |
1 Tablespoon natural soy sauce |
2 Tablespoons parsley, minced. |
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2 Tablespoons sunflower oil (or other kind) |
1 teaspoon unrefined sea salt |
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2 cups cool water |
1 Tablespoon fresh sage, minced, or 1 1/2 teaspoons dried, crushed. |
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To prepare gravy, in skillet or saucepan heat oil, add flour, and stir until oil is completely absorbed. Set pan aside to cool, about 15 minutes. Mix remaining ingredients except parsley and gradually add liquid to flour stirring with a wire whisk to avoid lumping. (Gravy should be no more than 1 inch deep in pan in order for it to cook in this brief amount of time.) When all liquid is added, bring mixture to boil, stirring occasionally. Lower heat to simmer uncovered until desired consistency is reached, 10 - 15 minutes. Stir in parsley in last 2 minutes of cooking. (For larger amounts, increase ingredients proportionately, but allow more time for cooking, about 1/2 hour for 4X recipe.
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