Recipe Archives->Vegetarian->Millet Bread

Millet and Chick Pea Bread
Serves 4

4oz / 100g chick peas
7in strip kombu seaweed
3/4 pt / 450ml water
1 1/2 tsp shoyu
2 spring onions, chopped
1lb / 450g organic millet
3 pts water
4 onions, cut in half and sliced
pinch salt

Wash the chick peas and soak overnight.  Place the drained chick
peas, 3/4 pint of water and kombu in a pressure cooker and cook
for 1 1/4 hours.  Reduce the pressure and add the shoyu and simmer
for about 30 minutes, adding more water if necessary.  Drain then
grind the chick peas and mix in the spring onion.

Wash the millet, then dry roast in a frying pan for about 10 minutes
or until it gives off a nutty aroma.  Bring the 3 pints of water
to the boil and add the onion, millet and salt.  Cover and simmer
gently for 40-50 minutes or until the water is absorbed.  Mix the
millet with the chick pea paste and leave to set in a tin overnight.
Cut into slices and serve fried.

Printable version: millet-bread.txt.