1.5 cups huled millet
3 cups purified, boiling water
Wash millet in strainer.
Preheat overn to 190 degreesC.
Place millet in flat baking dish
and roast in oven until lightly browned (10-15 minutes).
Meanwhile, bring water to the boil.
Add roasted millet, cover and simmer, 20 minutes.
Toss lightly after cooking.
Remove from heat and set aside.
8-12 broccoli flowerets
8-12 small brussel sprouts
Purified boiling water
1 tsp minced garlic
1/4 cup rice bran oil
1 cup button mushrooms
1/2 tsp salt
8-12 small onions
8-12 baby carrots
2 bay leaves
6 sprigs parsley
2 tsp thyme
1 tsp cummin
1 tsp basil
Several slices of ginger root
1 cup chopped red pepper
1 cup brown rice vinegar
1 cup purified water
1/2 cup unroasted sesame oil
2-3 tbs miso
Bring water the boil.
Drop in broccoli flowerettes and cook 3 mins.
Drain and rinse under cold, running water.
Repeat with brussel sprouts, cooking longer.
Transfer both vegetables to a dish.
Heat wok, add oil and saute garlic.
Add onions, mushrooms and seasoning and saute for a few minutes before adding carrots.
Meanwhile, combine bay leaves, parsley, thyme, cummin, basil and ginger and place in a wet piece of cheesecloth. Tie into a bag, and place in pot with vegetables. Add pepper.
Combine the vinegar and water, adding enough of this mixture so that the vegetables are completely covered. Cover and simmer for 20 minute, or until onions are cooked. Add he broccoli, sprout and red pepper.
Remove several tbs of broth, mix with miso, and put back into the stew along with the oil.
Cover and simmer 5 minutes.
Stain off the vegetables, take out the bag, pressing ahrd on the cheesecloth to extract all the flavours.
Serve vegetables and broth over the millet.
Garnish with fresh parsley, tomato or coriander..