Curried Millet with Butternut Squash
Author: Zoe Keller
Prep time:
Cook time:
Total time:
- 1 cup millet
- 2 cups water or broth
- 1 squash (butternut and red kuri work well)
- 1 large red onion or 3 shallots
- ¼ cup olive oil
- 1 tbs. Bragg’s or soy sauce
- 2 tsp. curry powder
- ¼ cup currants
- salt and pepper to taste
- Chop squash and onions or shallots into bite-sized pieces, toss with a drizzle of olive oil and roast at 415 degrees for 40 minutes.
- Toast millet in a dry pan over medium/high heat for 5 minutes stirring regularly, or until it begins to brown and smell toasty.
- Cook millet in water or broth for about 20 minutes, or until all the water/broth is gone.
- Mix remaining olive oil, Bragg’s, and curry powder.
- Combine cooked squash, millet, currants, and toss with curry dressing.
- Add salt and pepper to taste.
Recipe by One Beet Wellness at https://onebeetwellness.com/curried-millet-with-butternut-squash/
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