Millet Mashed “Potatoes” with Mushroom Gravy
Delicious and delicate, this dish perfectly suits people with diabetes. Millet, ginger, and kuzu also tone up the work of our digestive system.
- 1 cup millet, washed
- 2 cups cauliflower, in small flowerets
- Pinch of sea salt
- 3 cups water
- 1 medium onion, cut in half moons
- 12 white button or shiitake mushrooms, thinly sliced
- 2 stalks of celery, sliced
- About 2 cups spring water
- 1/4 tsp sea salt
- 1/4 cup shoyu
- 2 tablespoons kuzu starch, diluted in 1/4 cup cold water
- 2 tbsp grated ginger juice
- Scallions or parsley for garnish
Step by Step Instructions
Place cauliflower in a heavy 2-quart pot. Top with millet and water. Bring to a boil. Add salt. Cover and simmer over a flame deflector for 30 minutes.
Remove from heat. Optionally, blend to desired creamy consistency.
In a heated skillet, add 2 tbsp of water. Add onions, celery, mushrooms, and sauté until translucent.
Add water and bring to a boil. Season with sea salt and shoyu. Simmer 10 minutes. Adjust seasonings to your taste, and simmer 5 more minutes.
Add diluted kuzu to the simmering mixture and stir as kuzu thickens and comes to a boil. Mix in ginger juice. After the kuzu has boiled, the gravy is ready to serve. Spoon over millet mash on individual plates and serve.
Garnish with parsley or scallions.
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