Prep time: 10 minutes
Cooking time: 20 – 25 minutes
Yields: 6 – 8 servings
2 cups stock or water
1 cup dry toasted millet
1/2 cup cashew or walnut pieces
3 Tbsp chopped squash (pumpkin, butternut
or other squash)
1 tsp curry powder
1 tsp grated ginger
1 tsp sea salt
- Toast the millet at medium heat on top of the stove, using a dry frying pan (a high quality non-stick pan works well)
- Boil the stock or water in a pot.
- Add all ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes, until all the liquid is absorbed.
- Fluff with a fork and serve warm.
Recipe credit: Institute for Integrative Nutrition