With Millet and Quinoa
So, your kids won't eat cauliflower? They will if you make this cauliflower mash. They'll think it's real mashed potatoes!
(It'll be our little secret...)
1. Use the freshly boiled water to re-hydrate the dehydrated items above, in a glass bowl or measuring jug.
2. Rinse the millet and quinoa in a fine sieve, in the sink. Cook the millet and quinoa in about two cups of water in a heavy saucepan for about 20 minutes, stirring often, while the veggies re-hydrate. Add water if it dries up too fast!
3. Place the re-hydrated veggies in another saucepan, and add the vegetable stock and bring to a boil, then simmer for about 15-20 minutes, stirring often. NOTE: we're making 'mash' here, not a soup, so drain off excess water/stock – save it for future use in a soup base! Remember to store the stock in your fridge, or freeze it in an ice-cube tray – that way you can add a cube of stock to a soup recipe!
4. Combine the millet/quinoa mix with the cauliflower mix – and mash to your desired smoothness!
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
I've used it for years and there's absolutely no sign of rusting which is great! I highly recommend it. After washing and drying it with a tea towel, I then leave it out to air dry, hanging on my kitchen wall.