Millet and Brown Rice with Tahini and Tamari

This nutritious grain dish can easily be shaped into patties and fried in a bit of oil until browned, though it is not necessary. The nutty and earthy flavor of the grains comes out either way.

Tamari sauce is a traditional fermented soy sauce with a much deeper flavor and none of the preservatives and strange ingredients found in most commercial soy sauces. Tamari can be found in most major supermarkets and in natural food stores.

Millet and Brown Rice with Tahini and Tamari

Recipe by Lisa Turner Published on June 1, 2008 Simple seasoned millet and brown rice grain dish full of flavor and goodness Preparation: 5 minutes Cooking time: 40 minutes Print this recipe Ingredients: 1 cup millet 1/2 cup brown rice 1 small onion, chopped 1 1/2 teaspoons celery seed 1/2 cup tahini 3 tablespoons tamari (soy) sauce 2 tablespoons unsalted butter Instructions: Rinse the grains and place in a medium saucepan. Cover with 3 cups of water and soak for 8 hours or overnight. Add the celery seed and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the liquid is absorbed. The onions can be added part way through the cooking time or at the end of the cooking time if a crunchier texture is desired. Remove the grains from heat and stir in the tahini, tamari and butter. Serve warm as is, or shape into patties with lightly oiled hands and fry in a lightly-oiled skillet over medium heat for 5 to 10 minutes per side until each side is crisp and golden-brown. Makes 6 to 8 servings