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  1. Camille

    I’ve got to say that miso-water risotto is an absolutely brilliant fusion-cooking idea. I will have to try it the next time I want risotto but don’t have any stock in the house. Take that, big brother!

  2. whisperinggums

    Sweet chilli sauce perhaps? Then again, looking at the ingredients again, perhaps not.

  3. L-Izzle

    Oh, I was SO sure the mystery ingredient was going to be Tabasco sauce!!

  4. Johanna GGG

    I have had so much problems with cooking millet that I am impressed – though I don’t quite understand the sibling rivalry in cooking – I think most of my siblings wouldn’t even consider trying the sort of veg food I cook! Do we get to see what E TeacherLord comes up with in response – maybe he needs his own blog 🙂

  5. Lisa (bakebikeblog)

    oooh I actually think the maple syrup would have been a perfect addition!!!!

  6. theresa

    I love miso, so much. Andy and I put it in a lot of things. Thus, this pilaf/risotto/one-pot thingie sounds pretty cool.

  7. hungryandfrozen

    Maple syrup or not, that sounds both awesome and awesomely, unarguably savoury. I like sneaking miso into things – it has that delicious flavour that can’t really be replicated. Yay for the shiny Recipe-Imagining pants – especially as you had the good sense to write down the recipe afterwards so you can recreate it.

  8. Amber Shea @Almost Vegan

    Hehe! To your credit, a hint of sweetness sometimes CAN enhance the savory notes of a dish. I think you did the right thing 😉
    I’ve never cooked millet at home, though I’ve always meant to…

  9. Jess

    So I’ve never seen millet… is it at health food shops? Or do I go to the pet aisle in Woolworths? Actually I think I have seen millet in health food shops, but I get so overwhelmed by the nine billion other grains there too that I am distracted and end up ignoring the millet in favour of… I don’t know, rolled quinoa or something. And then I just buy some overpriced dried fruit and leave.

    I’m held back from blogging my completely awesome (you’ll have to take my word for it) savoury dishes by two things: sunlight (for nice photo lighting), and the fact that I insist on taking so many photos of any given thing I’ve cooked that it would go cold (if it started off hot) before I got to eat it. So no one will ever see my beautiful feijoada stew, or my chilaquiles, or the pork belly and pear and pecan salad I made last week. Only things that I make multiples of and can then take photos of a day or two later during sunlight hours.

    But the only feedback my brother has given me on my blog is “So… you’ve gone a bit crazy then” so I don’t feel challenged to do anything other than more craziness (expect simulated cucumber on my blog very soon… and I am so not kidding).

  10. Katie@Cozydelicious

    Yum! I love the idea of miso in a pilaf. And all of these veggies look great. I’m so glad I found this recipe.

  11. Nirmala

    Hannah, what a funny story. I love your posts so I wouldn’t change anything but I know the challenges of having a sibling. Great job.

  12. Lorraine @ Not Quite Nigella

    haha for a moment there I thought you were going to say chocolate! But I agree, everything is better with maple 😀

  13. Fiona

    Oh you are a shocker 🙂

    And so honest 🙂

  14. K

    Such great timing for the extra millet now in my cupboard.

  15. Kath Lockett

    …and I thought you were going to say ‘soy sauce’

    I must say, though, that I also need a pair of ‘Shiny Recipe-Imagining Pants’ !

  16. Agnes


    Maple syrup tho – that I approve of. Carry on.

  17. Christie {Honoring Health}

    I love this story and the recipe. It looks really delish. I have only had millet a couple of times, mostly to make bread with but I need to venture out and eat more of it.

  18. Simply Life

    ha, sounds like a fun conversation and delicious leam!

  19. Alisa

    You are so “sweet” and funny. I was actually thinking when I saw the title of this post, wow a savory recipe! And that was before I read the post, so I guess one more tally on your brother’s side … if the maple syrup didn’t already give him the clear win!

  20. Heidi - Apples Under My Bed

    I thought you were going to say you added chocolate too 🙂 I totally get the maple addition. A nice tribute to north america also, and their love of it. I completely get your saving patterns – the healthy food isle is madness. I allow myself one fancy jar every now and then. And I feel guilty for each of the 7 dollars I spend on it 🙂
    Heidi xo

  21. Anna Johnston

    Oh yes indeedy! The sibling challenge I know it well. Dam that sweet tooth of yours Hannah, you were almost in there too.

  22. natalie

    there really is no other way to say it…i want it in my mouth right now…

  23. Conor @ HoldtheBeef

    No way, you still win for resisting the call of peanut butter!

  24. GirlonRaw

    This looks delish! I’m hungry now!

  25. Maria@TheGourmetChallenge

    lol, this is EXACTLY how I tried the Quay snow egg recipe. My brother said I couldnt do it, and then 24 hours later……I showed him!!

    Sibling rivalry is good, until someone ends up with a hockey stick to the head….been there!

  26. This Week’s Harvest, 11/3 « Seasonal Market Menus

    […] Here is what I love about getting a CSA: today, I got a winter squash I’ve never had before.  It’s called “sucrine du Berry,” and the accompanying literature says that it has tender, highly perfumed flesh.  It sounds delicious, and I have yet to meet a winter squash I don’t like, so I’m excited because I never would have known about this one otherwise.  (My internet research for an English name has so far proved inconclusive, though it may be a small calabaza.)  The people behind the CSA usually give us a hint as to what to expect in the next week’s bag, but this week they were off – they had predicted butternut squash.  I’m hoping this one will substitute in the Japanese fusion risotto I have planned.  See, I’m going to make some dashi and use that as the broth for the risotto, sub sake for the wine, and top it with miso-roasted squash.  (I’d use some maple syrup on the squash if I weren’t running dangerously low.) (Thanks for the idea, Hannah!) […]