Rosemary Millet Puree

Serves: 3
Total Calories: 17


1/2 cup millet
1 1/2 cups water
1 1/2 tablespoons Bragg Liquid Aminos
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
finely minced fresh parsley


1. Place all the ingredients except the parsley in a blender and blend until smooth.
2. Transfer the blended mixture to a medium pot and bring to a boil while stirring constantly. Cover and reduce the heat to very low. Stirring occasionally, cook for 10 minutes or until the mixture is thick. Remove the pot from the heat, but don’t uncover. Let the puree sit and steam for 3 minutes to prevent it from sticking to the bottom of the pan.
3. Transfer the purée to a serving bowl, sprinkle with parsley, and enjoy immediately.

Nutritional Facts:

Serves: 3
Total Calories: 17
Calories from Fat: 0

This Rosemary Millet Puree recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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