Wednesday, July 26, 2017
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Cooking With Ancient Grains Greek Millet Saganaki with Shrimp and Ouzo Millet 1¼ cups water ¾ cup millet 1 bay leaf Pinch of fine sea salt Saganaki 1 Tbsp extra virgin olive oil 1 cup finely chopped yellow onion (1 small) 1 clove garlic, peeled and slightly crushed 1 small hot green chili, minced (optional) ¼

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