Millet Recipes: A Selection Of Vegetarian Favorites

One of our favorite Millet Recipes:

2 Cups cooked Millet (For variations on the theme Rice or Barley can be substituted)

1 Package Chopped-up Tofurky Kielbasa1 Cup Chopped Onion

1 Cup Diced Tomato (optional)

Salt and Pepper to taste

1 Head Cabbage or Savoy Cabbage

Core cabbage. Par-boil for about 5 minutes to soften leaves. Remove and cool. Slice off thickened stem for ease of rolling. Chop the cut off cabbage stem add to mixture. Place a spoonful of the millet / kielbasa mixture on the stem end of the cabbage leaf. Fold in the sides and roll towards the tip of the leaf forming a fat Golumki. Place in a covered baking dish. Bake at 350 degrees for an hour. Top with sauce.

Sauce: Whisk and heat together

1 Can Crushed Tomato

2 Tbs Vegetarian Chicken Stock powder

Salt and Pepper to taste

1 tsp each Granulated Onion and Garlic

1 Cup Sour Cream

Pour over Golumpki. Garnish with chopped fresh parsley. Serve.

Cook 1 Cup each diced Butternut Squash, Sweet Potato, Baby Carrots and Pearl Onions in 4 cups water with 3 Bay Leaves and 1 tsp Sea Salt Add Pepper to taste.

Parboil for ten minutes. Add 2 Cups Millet. Cover and reduce heat until all the water has been absorbed and the grain is tender.

In a separate sauce pan mix

1 Can Coconut Milk

2 tsp Madras Curry Powder

1 tsp Cumin Seed

1 tsp Cayenne Pepper

1 tsp Sea Salt

1 Cup Spring Water

Bring to simmer for 5 minutes. Pour over Stew. Mix. Simmer for 5 minutes more. Turn out onto serving bowl. Garnish with chopped spring green onion and toasted coconut. Top with a squeeze of fresh Lime. Serve.