To cook raw millet, place the following in a small pot:
- 1/2 cup raw millet
- 1 1/4 cups water
- 1/2 piece of peeled raw carrot cut into chucks or 2 pieces of baby carrots
- generous pinch salt
Bring to a simmer over medium heat, then turn heat to low and cover. Cook 25 minutes or until millet and carrot are soft; remove from heat.
To make butter, you will also need:
To make butter, you will also need:
- 1 tbs agar-agar
- 1/4 cup raw (unsalted) cashews
- additional water and salt, to taste
Place hot millet mixture in a food processor with a blade (you can also use a blender). Add additional 1/4-1/2 cup room temperature water and agar-agar; pulse once and leave for a minute to let agar-agar melt. Add 1/4 cashews, and process until smooth. Mixture should be thick and creamy (similar to peanut butter); taste and adjust salt (and water) if needed.
Store refrigerated in a covered container up to a week; alternatively, may be frozen and re-heated in a microwave for an even smoother texture.
Variations: Add garlic powder or fresh garlic to make "garlic butter." Add orange zest and honey to make "orange honey butter."
