{"id":7056,"date":"2023-11-19T09:35:31","date_gmt":"2023-11-19T17:35:31","guid":{"rendered":"https:\/\/sweetveg.org\/?p=7056"},"modified":"2023-11-19T09:35:31","modified_gmt":"2023-11-19T17:35:31","slug":"millet-and-quinoa-with-fennel-and-sun-dried-tomato","status":"publish","type":"post","link":"https:\/\/sweetveg.org\/2023\/11\/19\/millet-and-quinoa-with-fennel-and-sun-dried-tomato\/","title":{"rendered":"Millet and Quinoa with Fennel and Sun Dried Tomato"},"content":{"rendered":"
I love playing around with different combinations of grains. Millet and Quinoa is a favorite of mine because the millet softens the texture of the quinoa a bit and the flavors complement each other.<\/p>\n
I also love adding random bits of things to my grain dishes. I threw some fennel and sun dried tomatoes in this one and they add a nice rustic flavor.<\/p>\n
Feel free to experiment. Sometimes I add a few pieces of dried fruit, like apricot or cranberries. Sometimes I add some whole cloves or anise. I thought about adding a cinnamon stick, but decided not to. Mainly because I only have two sticks left and I wanted to save them for another dish.<\/p>\n
This dish is boiled on the stove, but could work equally well as a baked dish. Simply bring it to boil in an ovenproof dish, cover and place in a 350\u00b0F oven for about 30 minutes.<\/p>\n
Millet and Quinoa with Fennel and Sun Dried Tomato<\/strong><\/p>\n 1\/2 cup millet 1. Rinse the millet and quinoa then place in a medium heavy bottom pot with all the other ingredients and bring to a boil. Reduce heat to simmer and cover. Cook for 20-30 minutes.<\/p>\n 2. When the liquid has been absorbed and grain is cooked, remove from heat and let sit for 5 minutes before serving.<\/p>\n Note:<\/strong>
\n1\/2 cup quinoa
\n2 2\/3 cups water
\nPinch of sea salt
\n1\/2 tsp fennel seed
\n2-3 Tbsp sun dried tomato, chopped into inch size pieces if they are whole
\nHalf a celery stalk, half inch slices on the bias
\nHalf a carrot, half inch slices on the bias
\nBay leaf or thyme (optional)<\/p>\n
\nThis is nice with some fresh herbs or furikake sprinkled on top when serving.<\/p>\nMillet and Quinoa with Fennel and Sun Dried Tomato<\/h2>\n