Millet does a million things. Because it’s got a mild taste, it goes really well with vegetables, like squash, or carrots, or cauliflower. In this dish, the cauliflower and the millet whizzed together taste like potatoes. Add the rosemary, garlic and mushroom gravy… OMG.
1 cup millet, washed
3 cups spring water
2 cups cauliflower, in small florets or medium-sized chunks
2 pinches of sea salt
1 teaspoon olive oil
4 cloves garlic, minced (more if you’re a real garlic fan)
2 teaspoons fresh rosemary, minced
1 tablespoon olive oil
2 cups crimini, white button, or shiitake (fresh or dried and reconstituted) mushrooms, thinly sliced
pinch of salt
3 cups spring water
¼ cup shoyu
2 teaspoons mirin
1 dash of brown rice vinegar
2 tablespoons kuzu, diluted in ½ cup cold water
2 tablespoons tahini
Scallions, parsley or chives for garnish
Place the washed millet in a heavy 2-quart pot. Over medium heat, stir the millet continually until it dries and then becomes aromatic and ever-so-slightly golden in color. This can take 5-8 minutes. Add water and cauliflower. Bring to a boil. Add first pinch of salt. Cover and simmer over a flame deflector for 30 minutes. Remove from heat. Put millet through a hand food mill or blend in food processor or blend in the pot with an immersion blender. Blend to desired creamy consistency.
Heat olive oil in small sauté pan. Add garlic and second pinch of salt. Saute for a few seconds. Add rosemary and sauté all together, stirring constantly to avoid burning. Mix thoroughly and then fold into millet mixture.
To make the gravy, heat olive oil over medium heat in a skillet. Add mushrooms and a pinch of salt and sauté until soft and moist. Add water and bring to a boil. Season with shoyu, mirin and brown rice vinegar. Simmer 5 minutes. Add tahini and mix and simmer 1 more minute.
Add diluted kuzu to simmering mixture and stir constantly as kuzu thickens and comes to a boil. After the kuzu has boiled, the gravy is ready. Spoon over millet mash on individual plates and serve. Garnish with scallions, chives or parsley.
Makes 4 servings.