Millet with Shitakes and Wakame
I began by rehydrating a 1 ounce package of shitake mushrooms and probably only 1 tablespoon of wakame. It was 2 good pinches. I'm a little afraid of how much it grows. Then I saw some sundried tomatoes and threw in about 8 of those.
While those were rehydrating, I prepared the millet. Toast 1/2 cup of millet in a medium nonstick saucepan for 1 minute, then add 1 cup of boiling water. When it returns to a boil, reduce to a simmer and it's ready in 10 to 12 minutes.
In a large skillet, heat 1 teaspoon of sesame oil. Saute one small red onion, 1 cup of fresh baby bella mushrooms, and 1/2 cup of shredded carrots with a little kosher salt.
By the time the onion mixture is soft, the millet should be ready. Take it off the heat and set aside. Drain the wakame, tomatoes, and shitakes. I deglazed my skillet with a little water, then added 1 tablespoon Braggs, the drained veggies, and the millet.
The verdict? It was a hearty, chunky, fried rice-like dish with nice textures and no fishy taste or smell (although it still smells fishy in the kitchen). I picked out a piece of wakame to taste alone, and it really had no distinct taste at all. In fact, the shitakes provided the most flavor. I began my meal with a small, tentative bowl and went back for another! Hey, it was a start.
Thanks to everyone who wished my son good health. He let me know today he felt good enough to attend classes.
3 comments:
Enjoyed your post. I've never tried Wakame. I do like arame and have used kombu before. Your dinner looks tasty :)
That looks good! I don't think I've ever had Wakame before. I know I really like hijiki, so I should branch out and try some other sea veggies.
I just stumbled upon your blog from Gaia's place and LOVE it! I am going to link you and visit often! Hope you don't mind! I'm over at:
http://harmonia.bloggoing.com incase you have time to drop by.
;)
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