1/8 teaspoonfennel powder(see notes for preparation and substitutions)
1/2teaspoonsalt
2cupswater
Instructions
to prepare
Cover rice and millet with cold water and soak together for 4 hours, or overnight. Drain, and rinse 2-3 times.
to cook
Heat ghee in a heavy-bottomed saucepan on medium heat. Add black pepper, fennel powder, and salt. Wait for the aroma and sizzle of the spices (about 30 seconds), then add the drained rice, millet and water, and stir.
Turn up the heat and bring to a boil. Reduce heat to a simmer, cover, and cook for 35 minutes. Stir, then cover and let stand for another 5-10 minutes.
Notes
Soaking
Millet has very low levels of phytic acid and does not need to be soaked. Soaking does reduce some of the starch, and renders it more fluffy and less sticky. If unsoaked, add 1/2 cup of extra water to the recipe to compensate.If you are using brown rice, then it needs the soaking to soften the fiber and speed up cooking time.
Fennel preparation and substitutions
For this recipe, you can purchase the seeds, and then grind them into powder yourself using a coffee grinder reserved for spices.Or you can substitute with coriander or cumin powder.