Popular Posts
-
Ingredients: 1 lb brussel sprouts ( about 4 Cups, sliced and packed) 1 cup unsalted roasted hazelnuts 1 cup chopped seedless date... -
Ingredients: 4 large beets 2 med potatoes (yellow is the best) 3 med carrots 1 med sweet onion Sauerkraut {Квашеная капуста} to ... -
Mint Fudge Frosting: 1 large avocado (5 oz) 1 1/2 bananas (about 5 oz) 1/2 cup coconut butter (4 1/2 oz) 6 tbsp coconut oil (3 oz)... -
Ingredients: 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons margarine 1/4 cup brown su... -
Ingredients: 2 tbsp olive oil (divided) 1 large sweet yellow onion cut in half and sliced 2 cloves of garlic, minced 1-2 russet po... -
Ingredients: Shortcrust pastry 200 g plain flour 100 g unsalted butter, cut into small cubes 3-4 tbsp cold water Creme patisseri... -
Beth of Tasty-Yummies tenting us today with some delicious and gluten-free biscuits. Ingredients: Makes 12-15 cookies 1 1/2 cups bl... -
Ingredients: CHOPS: 4 (3/4-inch thick) bone-in pork center loin chops, trimmed 1 Tablespoon chili powder 1 1/2 teaspoons packed li... -
Ingredients: 1 cup strawberries, hulled and cubed 3/4 cup mango, peeled and cubed 2 tsp honey (or agave, sugar...) 1/2 cup fat free...
"Millet is an ancient gluten-free grain with a slightly nutty flavor. It does well as a pilaf, but I also occasionally make it into a creamy porridge. It’s delicious no matter how you prepare it, and its health benefits alone make it worth trying, even if you’re a bit skeptical."
Well, sounds exciting, definitively will give it a shot soon!!
Ingredients:
2 tablespoons ghee (clarified butter)
3/4 cup (150 g) hulled millet, briefly rinsed in a colander under cold running water
1 1/4 teaspoon coarse kosher salt, divided
2 cups (475 ml) boiling water
4 medium carrots, thinly sliced on the diagonal
1 medium bulb fennel (with a few of the fronds reserved for garnish), halved and thinly sliced
1 medium onion, halved and thinly sliced
1/8 teaspoon ground black pepper
2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons hazelnut oil (or pistachio oil, or even just extra virgin olive oil)
Source, details, tips and full instruction at: anediblemosaic.com
