2 Tbsp sesame oil
1/2 Tbsp fresh ginger, minced
1/4 cup onion, minced
1/2 tsp garlic, minced
1/2 cup millet
1 Tbsp curry powder
2 cups vegetable stock
2 Tbsp fresh herbs, chopped
1. Sauté ginger, onions and garlic in the sesame oil
2. Add millet and curry powder and sauté
3. Add the stock and bring to a simmer
4. Reduce heat to low, cover the pot and cook until tender
and liquid is absorbed
5. Remove from heat and fold in fresh herbs
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2006 Artisan Cooking School. All Rights Reserved.
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