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Unctuous Food

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Creamy Millet Casserole is something I make regularly. The miso and tahini make it unctuous, creamy, delightful. Here’s the recipe:

Cook one cup millet in three cups of boiling water, reduce heat and cover, simmer till done, about 20-30 minutes.

Stir fry an assortment of veggies: onions, mushrooms, broccoli florets, shredded cabbage or kale or collards, adding the more quickly cooking veggies last. Use whatever oil you find best for you, a tablespoon or two to start the onions, mushrooms, garlic and/or ginger if you like. You can add a half cup or so of water, cover and cook the harder veggies for awhile till tender (carrots, broccoli, for example) and then add the more tender veggies later.

To one half cup of hot water, cream in 3 tablespoons of miso and a half cup of tahini. Mix all together till creamy. In a casserole dish, combine cooked millet, steamed veggies, and creamed miso and tahini and water. Bake about 15 minutes at 350 till warmed and blended. Enjoy!

Unctuousness in food is important at this time of year. Winter is drying, depleting, and can be generally gloomy. Cheer up the kitchen with a medley of veggies and grains. Of course, use organic when possible! By the way, the word “unctuous” comes from a Latin root meaning “anointed with oil.” The tahini has sesame oil in it, and miso has an oily quality to it as well. Unfortunately, it’s a word on the hate lists of some food writers. Perhaps because when applied to people it can mean smarmy or falsely flattering. It’s a word I like, obviously, fun to say! If the photo comes through, it is of guacamole and chips, also unctuous. Photo of creamy millet perhaps next time May all be fed! May peace prevail!


Written by algarita

January 19, 2015 at 4:19 am

Posted in Uncategorized

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