Picture Perfect Edamame Millet Bowl

What is it with little children and mixed ingredients? If I serve my six
year-old millet, carrots, seaweed and cilantro, he will happily eat them as long these foods are not mixed together. However, if I dare to serve them in a one-dish-meal: it's all over. I know he will outgrow this aversion eventually. It's fascinating though--it's like an artist refusing to mix paint because it alters the purity of each color.



I have obviously outgrown this tendency since I love one-dish-meals. I play around with the colors, textures and flavors. It's comfort food to me. This edamame millet bowl is so delicious. The millet provides a great change from rice. You can use whatever seasonal vegetable you have on hand. Try to contrast the textures and sweetness/saltiness ratio and you'll have a winning dish. The secret, frankly, is the sauce which is generously poured over the mixture.

Edamame Millet Bowl with Ginger Miso Sauce (serves 8) Feel free to use your own mix of vegetables such as: baby spinach leaves, asparagus, and corn. Cook your millet the same way you would brown rice. I like to saute the grains in a little bit of olive oil for a minute or so and then add the water (1:2 millet to water ratio) and salt to taste. Then, simmer covered for about 35 minutes or until the water has been absorbed and then fluff with a fork. 4 cups of cooked millet 2 cups shelled edamame, steamed 1 cup shredded carrots 1 cup cooked pumpkin, cubed 1/4 cup green onions, chopped 1/4 cup cilantro, chopped 1 cup baked tofu, diced 1 sheet of roasted nori seaweed, sliced into thin strips Sauce: 1/2 tablespoon fresh ginger, grated 1 1/4 cup fresh orange juice 1 tablespoon GF soy sauce 3 tablespoons rice vinegar 1 tablespoon roasted sesame oil 3 tablespoons white miso paste Toasted seeds for garnish Mix all the warm ingredients in a large bowl or platter and set aside. In small pot, under medium heat, bring to a boil the ginger, orange juice, soy sauce, rice vinegar, sesame oil. Reduce heat to a low simmer and reduce for about 10 minutes, stirring every once in a while. Turn the heat off. Put the miso in a small bowl and add about 1/4 cup of the orange/ginger sauce. Mix well until fully combined. Add miso mixture to the rest of the pot and mix well. Pour sauce over the millet edamame mixture. Mix to combine, garnish with sesame seeds and serve.

Other great tofu recipes:
Tofu Saute in Peanut Sauce
Pomegranate Marinated Tofu
Caramelized Tofu