| Sweet Millet with Ginger, Arame and Beans | 
Print Recipe |
Millet is sweetened with either yams or Kabocha squash, seasoned with miso, sesame seeds and fresh ginger. Wine sautéed Arame and kidney beans round out the meal.
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Cook's notes
To bake Kabocha squash, rinse and pierce with a knife in several places and place on baking sheet in preheated, 375° F oven. (no convection.) Kabocha is done in about 40 minutes when it is very soft. You can very successfully use the auto oven for baking.
Arame is a very mild sea vegetable. It is not fishy, rubbery or slimy. It is a very pleasing vegetable with loads of nutrients and other health benefits. Clearspring has nutritional information.
If more mild Arame is desired, rinse and soak for about 15 minutes. Drain out soaking water. You will, however, lose nutrients this way.
Sake is a dry rice wine available at most grocery stores. It is excellent for sautéing most vegetables.
1 1/2T ginger will give you a hint of flavor. 3T is for real ginger lovers.
Ingredients
1 onion, diced
1/2 lb. baby carrots
1 T canola or safflower oil
1/4 c sake
1 oz Arame
1 c water
2 T brown, un-hulled sesame seeds
Tamari or soy sauce to taste
1 1/2 c millet
3 c water
1 1/2 T - 3T fresh, grated ginger root
1-25 oz can of kidney beans, rinsed and drained
4 small yams or 4 c kabocha squash, baked and cubed
5 T miso
Steps
- Prepare millet by placing 3 c water and millet in a pot. Bring to a boil and reduce flame to a simmer. Millet is ready in about 10 minutes when it fluffs up and all of the water is absorbed.
- Simmer onion, carrots, oil, and sake in large, covered sauté pan for about 10 minutes. In the meantime, rinse Arame.
- Stir in Arame, and 1 c water and simmer for another 15 minutes. Turn off the flame and stir in sesame seeds and Tamari or soy sauce. All of the water should be evaporated by this time.
- Mix millet,yams/kabocha, ginger, beans and miso together. Make sure that the miso is well blended in. Serve hot topped with Arame mixture.
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