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glitter's millet bake

Glitter Girl is a longtime bayfm presenter, most recently co-hosting “Planet Luv” 6 to 9 am Tuesdays, and multi-talented, colourful girl about town.  She was on belly on March 8, 2010 to talk about her cooking and her favourite autumn grains – and read  a poem written just for us about gluten intolerance!

MILLET AND MUSHROOM BAKE

Serves 4

Like all the grains, millet is fine for any season.  But it is particularly good for autumn as it gets rid of heat (that maybe a summer leftover), moistens dryness(the most  common autumn problem) and supports yin and kidneys for the upcoming winter.  Mushrooms ease coughs and get rid of phlegm as well as strengthening the lungs.  If you have a great deal of phlegm, swap the millet for rice.

3 cups millet
pinch of salt
1 tablespoon of olive oil/ or avocado oil
1/2 cup of flour (unrefined) can be millet, rice, buckwheat
1/2 onion, chopped
200 gm mushrooms, sliced
3 tablespoons tamari
bunch parsley

Soak millet in water overnight.  Drain.  Add millet, fresh water (8 cups) and salt to a pot and bring to a boil.  Reduce heat and simmer for 35 minutes.

While you prepare other ingredients, preheat the oven to 180 degrees.  Place millet in an oiled casserole dish.  In a frying pan, saute onions and mushrooms
until soft.  Then add flour, and stir in with the mushrooms and onions, before adding 1 1/2 cups of water.  Stirring continuously.  Bring almost to the boil, then
cover, reduce heat and simmer for five minutes.  Add tamari and simmer for a further ten minutes.  Pour contents of frying pan into the casserole dish and stir very lightly
with millet.  Bake for 20 minutes.  Cut into four slices, garnish with parsley and serve with lightly steamed spinach.

This could also  be accompanied with steamed carrots, pumpkin, and asparagus

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