Millet with Spicy Tomato Sauce

[Guest guest]

MILLET WITH SPICY TOMATO SAUCE

 

Cooked Millet:

 

1 C. (237 ml) millet grains

1 t. salt

3 1/2 to 4 C. (835 to 960 ml) water

 

Combine millet, salt, and water in a 2-quart (2 liter) saucepan.

Cover, and bring to a boil over high heat. Turn heat down to low and

steam for 15 minutes. 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

 

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.

 

To Serve:

 

Spoon millet into a large bowl or casserole. Ladle some of the tomato

sauce over the top. Garnish with fresh herbs and pumpkin seeds, and

serve remainder of the sauce at the table. Serves 4 to 6.