This dish is great any time of day, particularly when there is a chill in the air and you want something warm, rich, and savory. When I have a crazy work week ahead, I like to make a batch of millet to store, so I can quickly reheat on dark mornings as a hearty breakfast porridge to pair with fresh veggies and seeds. The best way to start your day any time of year is with a protein like millet that will give you energy and alkalize your body.
Serves 4
Ingredients
3/4 c. millet, soaked for at least 12 hours, rinsed and drained
1 yellow onion, chopped
2 c. butternut squash, peeled and cut into 1″ squares
1 t. turmeric powder
1 t. salt
2 c. water
1 green onion, thinly sliced
cherry tomatoes
pumpkin seeds, raw or toasted
Directions
*A full day before: Rinse millet well and soak for 12-24 hours in pot of filtered water.
Drain soaked millet and rinse again well. Place soaked millet in a medium saucepan with chopped onion, squash, turmeric, salt, and water. Bring to boil on high heat, stirring occasionally. When it comes to a boil, cover pot and reduce heat to low to simmer until all liquid has been absorbed, approx. 22-30 minutes. Remove from heat and set aside to cool. Serve immediately of store in fridge for up to 4 days.
To serve, I love toping the porridge with a drizzle of olive oil, sliced green onion, halved cherry tomatoes, a sprinkling of toasted pumpkin seeds, and some goat’s feta if I have any on hand. (To toast pumpkin seeds, I spread them in a single layer on a baking sheet and toast in the oven at 300 degrees F for 15-20 minutes, stirring occasionally.) Enjoy!
