Millet with Spicy Tomato Sauce May 19, 2008

MILLET WITH SPICY TOMATO SAUCE

 

1 C. (237 ml) millet grains
1 t. salt
3 1/2 to 4 C. (835 to 960 ml) water

1. Combine millet, salt, and water in a 2-quart (2 liter) saucepan.
2. Cover, and bring to a boil over high heat. Turn heat down to low and steam for 15 minutes.
3. Remove from heat, and set aside for 15 minutes without lifting lid.

Tomato Sauce

2 lbs. (1 kg) Roma tomatoes, chopped (Italian plum tomatoes)
1 large onion, finely chopped
2 to 3 dashes ground cinnamon
1 or 2 dashes ground cloves
1 t. ground cumin
1/2 t. chili powder
1/2 to 1 t. salt
Freshly ground black pepper to taste
2 T. extra virgin olive oil

Garnish

1 T. chopped fresh chives, basil, or thyme
2 T. toasted pumpkin seeds

1. Combine tomato sauce ingredients in a large skillet. Cook over medium-high heat, stirring frequently, until soft and broken down, about 12 to 15 minutes.
2. To Serve: Spoon millet into a large bowl or casserole. Ladle some of the tomato sauce over the top.
3. Garnish with fresh herbs and pumpkin seeds, and serve remainder of the sauce at the table. Serves 4 to 6.