RECIPES FROM BORAGE

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Millet Pilaff

If your teeth are your own, and you enjoy using them, try this recipe, a reputed favourite of the ancient Persian kings; but make sure you buy the millet seed for human consumption, not millet birdseed, or the husks will be very unpalatable—more like lead shot than a culinary delicacy. The French White Millet is the best variety, and your health food store should have it.

1 cup millet

1 tablespoon olive oil

3\4 cup cold water

Salt and pepper

1 tablespoon soy sauce

1 crushed garlic clove

2 fine chopped borage leaves Spring onions, chopped

Thin slices raw button mushrooms Young uncooked green peas

Wash millet, and drain. Heat the oil in a large heavy pan and fry the millet until golden over medium heat, tossing over occasionally. Pour in the cold water, salt, soy sauce, and garlic. Cook gently till water is absorbed, grains separate and dry. Remove garlic. Add remainder of ingredients, stir through to heat quickly, and serve at once.

Antipasto

Try this Italian hors-d’oeuvre as an appetizer, or do as the Romans do and have a different breakfast for a change. Serve with crisp bread sticks. Very low on calories!

12 button mushrooms, sliced lengthwise

1 oz. uncooked green beans

2 stalks celery, cut in strips 2 inches long, 1\2 inch wide

1\2 green capsicum, slivered

1\2 oz. walnut halves

Cauliflower florets, sliced 1\4 inch thick

1 small carrot, slivered

Marinade

3\4 cup wine vinegar 1 clove garlic, crushed Pinch oregano, bunch parsley

3 borage leaves, chopped 1 tablespoon raw sugar

Bring marinade to the boil, cool, shake with 5 tablespoons olive oil in a glass jar until well blended (or use blender). Pour over vegetables in a covered earthenware crock, and stir several times in the following two days. Drain, and serve on platter. It is advisable to provide small forks with this dish, as the vegetables may be a little too oily to handle. For a variation, add some fennel or dill seeds to the mixture instead of the oregano.

*56\181\8*

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