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.
Method:
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.
