Millet and Brown Rice with Tahini and Tamari

This nutritious grain dish can easily be shaped into patties and fried in a bit of oil until browned, though it is not necessary. The nutty and earthy flavour of this dish comes out either way.

Millet and Brown Rice with Tahini and Tamari

1 cup of millet
1/2 cup of brown rice
1 small onion, chopped
1 1/2 teaspoons of celery seed
1/2 cup of tahini
3 tablespoons of tamari
2 tablespoons of unsalted butter

Soak the grains together in a medium-large pot in 3 cups of water for at least 8 hours.

Bring the millet and rice to a boil, along with the celery seed, reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 40 minutes. The onions can be added part way through the cooking time or at the end of the cooking time if a crunchier texture is desired.

When the water is absorbed, remove from the heat and stir in the tahini, tamari and butter.