Millet with Cashew Butter


2 cups
3 1⁄2 cups
boiling water mixed with
2 tablespoons
cashew butter (or other nut butter or oil)
1 teaspoon
salt (if permitted)


Set the water to heat, dissolve the nut butter in it. Meanwhile, rinse the millet well and drain. Place the millet in a pressure cooker and heat it on high heat to toast it. Stir constantly until it pops a little or you see it starting to brown up a bit. Add the water, kombu and salt, and lock the lid in place. On high heat, bring to high pressure (second red bar) and turn to low to maintain pressure for 9 minutes. Turn off the heat and allow the pressure to come down naturally for about 10 minutes. Remove the lid, and fluff. Compost or thin slice the kombu for salad.

Dietary Preferences: