millet time!
January 31st, 2008
Enough with the soup! (And enough with football, and enough with politics!)
It’s millet time.
MILLET with TURNIP, YAM, and AZUKI BEANS.
Ingredients: (4 Servings)
3 cloves garlic
1 cup yams, diced
1 cup white turnip, diced
1 cup organic yellow millet
½ cup azuki beans, cooked
½ cup vegetable stock
1 cup soy milk
1 cup arugula
Salt and Fresh pepper to taste
Put garlic, yams, turnip, millet, and azuki in a pot with vegetable stock and soy milk. Bring to a boil. Cover and cook on low heat for about 20 minutes, until millet is fluffy. Toss with fresh arugula; adjust flavor with salt n pepa.
Filed under Sides |4 Responses to “millet time!”
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do you know the Japanese name for the type of millet you use in your recipes? Cuz I use hie, awa, and kibi kinda often in cooking and baking, and in English, they’re all just classified as “millet.” Ma, just a question out of curiosity nandakedo…
Wow, you shot down three of my favorite things in your opening sentence. That ahs to be a record
emill-et - Being the big dork that I am, I did some quick research. I’m assuming my “Yellow Millet” is “Japanese Millet” or “Barnyard Millet” which apparently is Hie (I thought it was Kibi until now). Kibi, on the other hand, is “Broomcorn Millet” or “Proso Millet” which is the most common type of millet you can get here. Awa is “Foxtail Millet”. Strange how they’re all “Millet” when it seems like they’re from different families. Anyway, I’m still not convinced that my “Millet” is Hie and not Kibi…although it definitely is not Awa, because it cooks up to be very fluffy.
deibs - Too bad! It’s my break week from football and Keith Olbermann. And the groundhogs deserve some recognition.
oy, sis. I totally thought the title read “mullet time!”…?and waddyaknow, your pic title: “not mullet.” Oh how you read my mind.
Could you make smtg with blueberries? please? In the meantime I’ll have to try this… with hie. nanka yosasou.