Millet, Ginger

Millet, Ginger

Ingredients:
1 garlic clove, minced
1 large orange, zested

Directions:
and juiced and Edamame
1½ cups/260 g
edamame, thawed
one-Pot
2 tsp tamari or soy sauce
One 8¼-by-7¾-in/
with orange
21-by-20-cm sheet nori,
toasted and shredded
4 1
SERVES In a large saucepan with a lid, heat the oil briefly over high
heat. Add the carrots and stir for 1 minute. Add the millet,
scallions/spring onions, ginger, and garlic and stir until all
the ingredients are hot and the millet is lightly toasted.
Add the orange zest. Combine the orange juice with water
to make 2½ cups/600 ml. Add the liquid to the pan with the
edamame and tamari and bring to a boil. Cover tightly and
reduce the heat to low. Cook, covered, for 25 minutes.
2
Uncover the pan. The millet should have absorbed all the
liquids and be fluffy. Serve it topped with the shredded nori.
CHAPTeR
10
Grilling
Grilling, or barbecuing, food outdoors is the summer pastime of
countless weekend warriors. If you are vegan, you may have let
your barbecue rust, as it seems that the grill is all about cooking
burgers. I know I had kind of fallen away from it for a time, espe-
cially because it seemed silly to me to light a big pile of coals
for a few strips of zucchini/courgette. I was only cheating myself,
though, and after trying out a friend’s gas rig, I realized that I was
missing out. I prefer gas, although I know there are purists who
like charcoal. Once I discovered smoking chips, too, and started
using wood to give the food all the flavor of smoke, I was back
to grilling in a big way.
You see, your barbecue is more than just a place to sear things.
If you learn a few tricks, it is a full-on food smoker, where you
can infuse that smoky, umami-amping flavor into your food. It’s