I'm really excited to talk about millet with you guys! The cupboards are always stocked up with millet at home, it is cheap, quick and easy to make and tastes great too. It is indeed the same food that budgies enjoy (clever budgies), but it's not just for birds I promise!
It has a mild nutty taste and although it is about the same grain size, it has a firmer texture than cous cous when cooked and it is definitely one of my favourite whole grains.
Millet is easily digested, very nutritious and a great source of magnesium and fibre making it an important store cupboard staple. I like to soak the grains over night (or for at least 6 hours) as this makes the nutrients easier to absorb and is gentler on tummies too, if you forget to do this though, a good rinse and a 30 min soak is better than none!
I always cook extra if I'm making it for dinner as it is perfect for an easy leftover lunch the next day. You can mix it up with anything you like, the way you'd usually do a rice or pasta salad. This goji jeweled recipe is how we enjoyed it for dinner, it is a tried and tested recipe that we love and the leftovers make an awesome packed lunch for the girls!
Roast butternut squash and goji berry jeweled turmeric millet
2 Cups of soaked, drained millet
3 1/2 cups of water (you can always add more during cooking if it dries out)
1 small onion, diced
6 cloves of garlic, chopped fine
1 butternut squash halved and deseeded
1/4 tsp turmeric
1/4 tsp vegetable boullion
Couple of handfuls of goji berries
Handful of chopped parsley
Olive or coconut oil for cooking
Juice of half a lemon
Sea salt and pepper to taste
Place the squash halves in a baking dish. Add 2 unpeeled garlic cloves in each of the scooped out bits of the squash. Drizzle over olive oil and bake at 180 degrees for around 45 mins or until soft.
While this is cooking you can prepare the rest of the ingredients;
In a pan,lightly saute the millet in a tsp of coconut/olive oil for a couple of minutes. Add the water and bring to a boil. Now add to the pan the goji berries, boullion and turmeric, pop the lid on and reduce to a simmer for about 30, untill all the liquid is absorbed (keep an eye on it as you may need to top up with extra water) and the grains cooked through. Set aside.
In another pan, saute the onion and 2 cloves of garlic in a little olive/coconut oil untill lightly golden.
Fluff up the millet with a fork, add the sauteed onion and garlic, parsley, the juices and the roasted garlic from the squash (which I mash up together), lemon, sea salt and pepper and a drizzle of olive oil. Stir through to mix.
Serve this mixture inside or alongside the roasted squash. You could also top with lightly toasted flaked almonds or pine nuts.