Toasted Millet with Tomato Sauce

Toasted Millet with Tomato Sauce

Millet was one of my food discoveries of last year. ;)

Toasted Millet with Tomato Sauce

Adapted from Vegetable Literacy by Deborah Madison


1 cup millet
4 cups water

2 pounds ripe tomatoes, quartered
salt and pepper to taste
1 Tbsp olive oil

1 Tbsp clarified butter
1 onion, diced
1 carrot, grated
1 bunch spring onions, sliced
1/2 tsp dried oregano


Toast the millet in a non-stick pan until it just begins to color. Transfer to a pot, add water and salt and bring to a boil. Simmer for about 20 minutes until all the liquid is absorbed.

Meanwhile, cook the tomatoes until they have completely broken down, add salt and pepper to taste and stir in the olive oil. (this will also take about 20 minutes)

While the millet and the tomato sauce are simmering along, melt the clarified butter in a skillet, add the onion and fry until translucent. Add the carrot and spring onions and fry for 3-4 minutes. Stir in the oregano. Stir the onion-carrot mix into the millet and serve with the sauce.

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