Millet is an ancient seed, originating from Africa and North China. As it is gluten-free it’s often used as a replacement for gluten grains. It’s also rich in calcium and B vitamins. The cooked grains closely resemble fine couscous and, when dry-roasted, develop a rich and nutty flavour.
ANNA MONTALI’S PIZZA DOUGH Dissolve 25g (1 cube) fresh yeast in 30ml (2 tbsp) lukewarm water. Mix in 30ml (2 tbsp) cake flour, cover and leave in a…
TO DRINK (F&HE): Die Bartho from Hermanuspietersfontein is an unusual combination of sauvignon blanc, semillon and nouvelle. Its acidity and floral aromas match this dish beautifully.
Print Recipe Fruity brown rice salad Serves: 4 – 6 Cooking Time: 15 mins Ingredients DRESSING 30ml (2 tbsp) red wine vinegar 120ml olive oil 15ml (1 tbsp) honey 10ml (2 tsp) wholegrain mustard salt and freshly ground black pepper, to taste 500ml (2 cups) cooked brown rice (we recommend you use Spekko Saman Brown