• 2 c millet (rinsed)
  • 6 c water
  • 4 c cauliflower pieces (chopped)
  • 1/2 tsp fresh ground pepper
  • 4 tbsp olive oil
  • 1.5 tsp sea salt
  • 1/4 tsp cayenne pepper
Mashed Millet

This recipe goes perfectly with my Tempeh Bourguignonne or any other "meat and potatoes" American style cooking. This makes for a very nice change from the typical mashed potatoes. You could serve it at Thanksgiving in place of mashed potatoes and no one would care. Top it off with some Roux Sauce as you would top potatoes with gravy. Who said millet is just for the birds?

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  1. Place the water, millet, cauliflower, pepper, and 2 tbsp olive oil in a large pot and bring to a boil. Lower the heat to just above low, cover the pot and simmer for 45 minutes or until the millet is soft.

  2. Add the rest of the oil oil, cayenne pepper and salt to the mixture. Stir and mash the mixture until you achieve the desired consistency

This recipe was last updated: 03-28-2006