We love the light and nutty flavour of millet. Here’s a great way to try it!
4 cups cooked millet (about 1 1/4 cups dry to 3 1/2 cups water)
1/2 cup almond butter
1 tbsp olive oil
1 tbsp tamari
2 tbsp onion powder
1 tsp herbamare or sea salt
Celery seed, rosemary, thyme to taste
Can add some cilantro or parsley or spinach for a green twist.
Mix ingredients while millet is still warm from cooking. Form patties and brown in lightly oiled pan.
1/3 cup olive oil
1/2 cup rice flour
1/3 to 1/4 cup tamari
4 1/2 cups water or stock
3 1/2 cups thickly sliced mushrooms
Heat 1/3 cup olive oil in a saucepan. Whisk in the rice flour and cook over medium heat, stirring frequently until the flour is brown and fragrant. Add 2 cups of boiling water or stock, whisking constantly to avoid lumps. When smooth, add the remaining 2 1/2 cups of liquid and tamari, again stirring constantly.
Simmer for 10mins, adding more tamari if necessary. Sauté the mushrooms until just tender and add to the gravy.
Serve over hot millet patties