We could also call this dish a Buddha Bowl—a delicious, macrobiotic mix of flavors rich in iron, potassium, calcium, and protein. Millet, like quinoa, is actually a seed. It is nutrient dense and gluten free. If you simmer millet like we suggest in the recipe below it will have the texture of couscous, but if you add more water and cook longer, it will turn into a mash—more like polenta. Get creative with this recipe as it is by no means exact!
Millet—In a small saucepan, bring the millet to a boil with water. Add salt. Allow to simmer
for approximately 25 minutes. You want the millet to be fluffy, not mushy. Drain. Tahini Sauce—Whisk together tahini, lemon juice, and water. Add salt. Assembly—Toss millet with sesame oil, vinegar, and sesame seeds. Divide millet into bowls for serving. Arrange the remaining ingredients on top of millet. Drizzle with tahini sauce. Garnish with cilantro, nori, and gamashio.
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