• 2 cups of millet

  • 1 onion

  • 1 pinch saffron

  • ½ glass red wine

  • 2 Tbsps of tahini

  • 2 Tbsps of toasted sesame oil

  • 1 liter of vegetable broth

  • ½ cup of toasted sesame seeds (for garnish)


Saute onions with sesame oil, when golden add millets and toast them turning with wooden spoon constantly until they produce a nice aroma and become shinny. Add red wine and continue stirring. Melt the saffron in a Tbsp of vegetable broth. Add to the millet and continue to stir while adding the rest of the vegetable broth one ladle at a time. Cover with a lid. Cook for 20 minutes with a flame deflector. Serve with sprinkled toasted sesame seeds.

NOTE: The left over cooked millet can be made into paddies and pan-fried or baked. Best to eat when hot.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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