I’m having some chill time out of the city this week, staying at my friend’s house in the country, which means I’m just cooking for one for a change. It definitely takes away my desire to make really complicated food. Simple is what I need this week, which brings me to.. millet with mustard seeds, roast pumpkin, toasted seeds and tahini.
Have I mentioned that I love millet? It’s so simple, tasty and comforting.
1/3 cup various seeds, toasted (You can either do this on an oven tray or by dry roasting them in a fry pan until they go nice and brown)
1/2 cup millet, toasted
1/2 tspn salt
1/2 tbspn brown mustard seeds
6 leaves of silver beet
2 tbspn tahini
1/8 small pumpkin, roasted with 1/4 tspn hing, 1/2 tspn paprika, 1/4 tspn salt
As with my post about millet salad https://aconsciouskitchen.wordpress.com/2012/09/18/tuesday-morning-pumpkin-brownie-millet-salad-and-vege-seed-balls/, toast the millet, bring water to the boil with the salt and all the millet. In the last 5 mins, add the silverbeet, washed and chopped Cook until millet is but not mush. In a seperate pan, heat up oil and when it is nice and hot, add the mustard seeds. Put a lid over the pan- they will pop and turn from redish brown to grey. This is called a chaunce. Add the chaunced seeds to the millet, and serve straight away, as millet tends to solidify into a hard lump if you leave it too long. (If that does happen, don’t worry, you can break it up with a spoon or fingers, or add a little more water and heat it again.)
Serve the millet with the roast pumpkin, toasted seeds, and a drizzle of liquidy tahini over the pumpkin.
And there you have it.. a quick, easy dinner. Actually, now I think about it, it would have been ideal with pesto. I think pesto will be on the menu soon 😉
Have a beautiful Tuesday! X