https://www.copymethat.com/r/hqVgrIYeS/one-pot-millet-pilaf-with-vegetables-tur/
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hqVgrIYeS
2024-05-18 16:37:04
One-Pot Millet Pilaf with Vegetables & Turmeric
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To reveal millet’s best qualities, cook it with plenty of water—in a porridge, cooked and set like polenta, or with plenty of soft cooked vegetables like in this pilaf. The result is creamy yet surprisingly light.
Simple, satisfying, and incredibly tasty once you add the toppings. You can also use what you have on hand: Add curry powder, chopped fresh ginger or garlic, or both. Use cabbage, turnips, sweet potato, or cauliflower in place of the carrots and squash and celery—basically any vegetable that can withstand 30 minutes of simmering can be used here. Try switching out the frozen peas with frozen corn or cooked chickpeas. Don’t have baby spinach? Just shower the dish with lots of fresh parsley before serving.
And as for toppings, of course, this is delicious topped with any number of other staples you might have in your fridge: fermented vegetables, sauerkraut, hemp seeds, cilantro, avocado, crumbled feta, or chopped toasted nuts.
Simple, satisfying, and incredibly tasty once you add the toppings. You can also use what you have on hand: Add curry powder, chopped fresh ginger or garlic, or both. Use cabbage, turnips, sweet potato, or cauliflower in place of the carrots and squash and celery—basically any vegetable that can withstand 30 minutes of simmering can be used here. Try switching out the frozen peas with frozen corn or cooked chickpeas. Don’t have baby spinach? Just shower the dish with lots of fresh parsley before serving.
And as for toppings, of course, this is delicious topped with any number of other staples you might have in your fridge: fermented vegetables, sauerkraut, hemp seeds, cilantro, avocado, crumbled feta, or chopped toasted nuts.
Ingredients
- 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
Steps
Directions at food52.com
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