Millet, Couscous, Quinoa & Corn
1/2 C. Millet, well washed
1/2 C. Quinoa, very well washed
1/2 C. Whole Wheat Couscous, placed in a bowl
Kernals from 1 Large Ear of Sweet corn
3 C. Water
2 T. Pan-toasted Sunflower Seeds
Bay leaf (optional)
In one saucepan, bring three cups of water to a rolling boil with a generous pinch of salt. Add bay leaf and sweet
corn. Cook corn for three minutes, then pour off one cup of water, through a strainer. Pour the water immediately into
the couscous, and cover its bowl with a plate.
Return the remaining water with the corn in it, to boiling. Add millet and quinoa, return to the boil and cover with a
heavy lid. Reduce flame to simmer, placing a flame diffuser under the pan. Cook for 15-20 minutes, or until water has
been absorbed.
Remove pan from heat. Gently blend the grains and sunflower seeds together.
Serves 4-6
