It was cold and it was beginning to snow. Easy-to-digest, mushy comfort food was the order of the day. This dish combines a whole grain (millet) and a vegetable (cauliflower), so I serve it with a separate vegetable on the side (celery).
One half cauliflower
1 cup millet
1/4 teaspoon sea salt
6 basil leaves
fresh ground black pepper, to taste
Process Wash the cauliflower well. Cut it into sections.
Then separate the base from the florets. Chop the florets into smaller half-inch pieces.
Set aside. Wash the millet well. Strain in and lightly roast it in a skillet. Note: use no oil, just rinse the millet and put it in skillet on medium heat; use chopsticks or wooden spoon to continually turn the grain in the pan so it gets evenly toasted on all sides. This takes about 3-5 minutes.
Bring 3 ½ cups water to a boil in a medium pot. When water is boiling, add the millet first,
then the cauliflower and the sea salt.
Cover and simmer on medium-low flame for about 25 minutes, checking to be sure it doesn’t get too dry.
While it is cooking, wash the basil leaves well; chop them into thin strips and set aside.
Mash by hand with a potato masher, puree in a food mill or blender or use an immersion blender (my preference). Add a little almost-boiling water if necessary to get a smooth, fluffy consistency like mashed potatoes.
Adjust with salt and pepper. Spoon into individual bowls.
Scatter the chopped basil on top.
©Nancy Wolfson-Moche 2013