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Ingredientes
- 1 c. Millet, uncooked
- 3 c. ,water
- 1/8 tsp Sea salt
- 1 lb Carrots
- 1/2 lb Soft silken tofu
- 1 Tbsp. Tahini
- 1 tsp Rice miso (white)
- 1 Tbsp. Umeboshi vinegar
- 1 x Nori sheet Corn oil
Direcciones
- Rinse and drain millet.
- Bring water and salt to a boil. Stir in millet and return to a boil.
- Lower heat, cover and simmer for 25 min or possibly till water is absorbed, stirring occasionally.
- Press millet firmly into a 9" by 5" x 3" bread pan.
- Let cold and cut into 1/2" wide slices. Set aside.
- Steam carrots till soft, reserving cooking water.
- Puree carrots and tofu, adding sufficient cooking water to make a smooth sauce.
- Blend tahini, miso and umeboshi vinegar into puree.
- Heat through, stirring constantly.
- Remove fro heat and set aside.
- Cut 1' wide strips of nori long sufficient to wrap around a millet cake.
- Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side.
- Wrap each millet cake with a strip of nori.
- Top with carrot sauce and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 34 | 18% |
| Total Fat 3.93g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 106mg | 4% |
| Potassium 361mg | 10% |
| Total Carbs 32.38g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.71g | 2% |
| Protein 6.54g | 10% |
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