Prep Time: 5 minutes
Cooking Time: 45 minutes
Yields: 6 servings
- 2 stalks scallions, sliced
- 2 tablespoons olive oil, divided
- 2 carrots, shredded
- 3-inch piece thinly sliced burdock root
- 1 cup millet
- 1/4 cup hijiki, soaked and rinsed
- 6 cups water
- Gomasio to garnish
Directions:
- In a sauce pan sauté scallion in 1 tablespoon of olive oil.
- Add carrots and sauté for 4 minutes.
- Add sliced burdock, millet and hijiki and sauté for about 3 minutes.
- Add water and bring to a boil. Cover and cook low heat for 30 minutes.
- Mix and let sit covered for 5 minutes.
- Add remaining olive oil, sprinkle with gomasio and serve.
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