Gisela’s Cucumber & Carrot Dish

August 4, 2006

Gisela’s Cucumber & Carrot Dish

Stefanie Herrmann, Tucson CSA Friend

A round golden grain that resembles couscous, millet remains the primary grain in much of Asia and parts of Africa. Americans know it mostly as birdseed, yet it deserves a place at our tables for its light, pleasant taste. Millet is a rich source of B vitamins, surpassing even brown rice and whole wheat. It doesn’t cook into even, separate grains, however: some grains will be soft, like mashed potatoes, while others are still crunchy. The textural variations, however, are part of millet’s appeal.

2 cups diced Armenian cucumber
2 cups diced carrot
½ onion, chopped
1 cup crumbled feta or goat cheese
½ cup millet
Salt and pepper to taste
Dressing: mix 1 cup yogurt, 2 tablespoons chopped dill and some salt. (Alternative: use tzatziki as dressing, see Issue 43.)

· Sauté onion, cucumbers and carrots in oil for about 20 minutes.

· Boil millet in 1 cup of water in a covered saucepan until water is absorbed, about 30 minutes.

· While the cucumbers, carrots, and millet are cooking, stir the dill into the yogurt and set aside.

· Stir the millet and cheese into the cucumber-and-carrot mixture.

· Add salt and pepper to taste.

· Serve hot, topped with a dollop of the yogurt-and-dill dressing.

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