I found this recipe in Janella’s Super Natural Foods by Janella Purcell. I like miso but have never cooked with millet, so I thought ‘why not try something new?’. I had to do a bit of a search for it in the shops. Although we are seeing quinoa in the supermarkets these days, millet has not appeared yet. I ended up getting a bag of it from a health food shop.
I mostly stuck to the recipe but I did double the amounts, as I wanted more than 2 serves the original made. You can use any type of miso and either paste or powder form is okay. The other change I made was cooking it for a bit longer, so the vegetables not as firm. You can play around with the times, as you wish, but perhaps stick to 10 minutes for the millet.
What you will need:
4 cups of finely chopped vegetables ( such as spinach leaves, Zucchini, bokchoy, snow peas, carrots)
2 cups miso
1/3 cup millet
1 litre vegetable stock
You can also add 1 tsp of any seaweed or 2 tsp grated ginger to the stock, if you like.
Bring the stock to simmer over medium heat in a pot.
Add the miso and cook for another 5 minutes.
Turn off heat and let stand with lid on pot, for about 10 minutes before serving.