One-Pot Millet Pilaf with Vegetables & Turmeric

I created my first recipe book after I had moved from California to Michigan. That first holiday season away, I got lots of calls requesting certain long-standing family recipes that I had gathered from Moms, Gramas, Aunties, and friends over the years. That next holiday season, everyone got a recipe book with all those and more. I added family stories and memories as well. It’s time these recipes were updated, digitized and shared more broadly. 20 years later, we have lots of new favorites and many old favorites are being converted to Gluten-Free versions. Disclaimer: I’m not a kitchen trouble-shooter, so if you have a recipe that doesn’t turn out for you or you need substitutions, I won’t be able to help you. Just know, that if it didn’t work in my kitchen as it is written, it won’t be here. =)

1 cup millet, soaked overnight in about 2 cups filtered water

1 tablespoon coconut oil or ghee

1 small yellow onion, diced

½ teaspoon sea salt

½ teaspoon turmeric powder

1 ½ cups butternut squash, cut into a ½-inch dice

½ cup carrot, cut into a ½-inch dice

½ cup celery, cut into a ½-inch dice

2 ½ cups cups filtered water

½ cup frozen peas

2 cups baby spinach, lightly packed

Tamari, thinly sliced scallions, toasted seeds (like sunflower, pumpkin, sesame), extra-virgin olive oil, and freshly ground black pepper, for garnish

Directions at food52.com

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