Rinse and drain millet. Bring water and salt
to a boil. Stir in millet and return to a boil. Lower heat, cover and simmer for 25
minutes or until water is absorbed, stirring occasionally. Press millet firmly into a
9" by 5" x 3" bread pan. Let cool and cut into 1/2" wide slices. Set
aside.
Steam carrots until soft, reserving cooking water. Puree carrots and tofu, adding enough
cooking water to make a smooth sauce. Blend tahini, miso and umeboshi vinegar into puree.
Heat through, stirring constantly. Remove from heat and set aside.
Cut 1' wide strips of nori long enough to wrap around a millet cake.
Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side.
Wrap each millet cake with a strip of nori. Top with carrot sauce and serve.
"This recipe was fun to
make. I made it for a birthday party and they were soon all gone! Everyone wanted more!
They were simple to make also, and didn't take too much time for preparation. It was the
first time I had cooked with millet and I personally enjoyed its light, nutty grain which
cooked so easily.
If I were to suggest anything
it would be to take care with the nori. In order for it to really stick you should apply a
little water where the two ends meet to seal it.
All ingredients used for
testing this recipe were organic. . . better for you and the environment."
Julie Sprigings, tester