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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Original recipe is by Steve Brill. Ingredients:
4 1/2 cups vegetable stock |
2 cups millet |
1 1/2 cups sliced mushrooms, of your choice |
1 cup unsalted dry roasted peanuts, chopped |
1 ripe plantain, peeled and sliced |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon ground fennel |
1/2 teaspoon dried savory |
Directions:
1. Combine all ingredients in a large saucepan over high heat.
2. Bring to a boil, reduce heat to low and let cook, covered until all the liquid is absorbed and millet is tender, around 30 minutes.
3. Serve hot.
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