Millet and Quinoa with Fennel and Sun Dried Tomato
Equipment
- medium size heavy bottom pot with lid
Ingredients
- 1/2 cup millet
- 1/2 cup quinoa
- 2 2/3 cups water
- Pinch of sea salt
- 1/2 tsp fennel seed
- 2-3 Tbsp sun dried tomato chopped into inch size pieces if they are whole
- Half a celery stalk half inch slices on the bias
- Half a carrot half inch slices on the bias
- Bay leaf or thyme optional
Instructions
- Rinse the millet and quinoa then place in a medium heavy bottom pot with the other ingredients and bring to a boil. Reduce heat to simmer and cover. Cook for 20-30 minutes.
- When the liquid has been absorbed and grain is cooked, remove from heat and let sit for 5 minutes before serving.
Notes
This dish is nice with some fresh herbs or furikake sprinkled on top when serving.