Millet (or Millet Porridge) with Sweet Vegetables
Ingredients:
3 cups spring or filtered water
1 cup organic millet, washed thoroughly and then dry roasted (or optionally soaked up to 3 hours instead of roasting)
1 organic onion, diced
1 organic kabocha or butternut squash, seeds removed and cubed
1-2 pinches unrefined sea salt, SI band recommended
Instructions:
1. Bring water to a boil.
2. Place millet and vegetables in water. Add sea salt. Bring back to a boil.
3. Reduce heat to low, cover, place a flame tamer under pot, and then simmer for 35 minutes or until water is absorbed. (If you are making porridge, the millet should be creamy).
Variations
- For helping to rebalance the pancreas and stabilize blood sugar, use any combination of sweet vegetables including winter squash, onion, cabbage, and carrots.
- Use 1 head of cauliflower or corn in place of squash.
Leftover Ideas
- Press leftovers into a loaf pan and refrigerate. Cut loaf into slices and fry in sesame or olive oil. Serve alone, with a shiitake or grain gravy, or on a sandwich with your favorite toppings.
- Form into croquettes/patties with a small amount of whole wheat pastry flour. Refrigerate. Pan fry in sesame or olive oil, or bake until crisp. Serve alone, with a shiitake or grain gravy, or on a sandwich with your favorite toppings.
- Add 2-3 cups more water, 1-2 cups fresh vegetables, and a bay leaf or other seasoning to make a soup with the leftover grain. Optionally puree for a creamier soup.