One-Pot Millet Pilaf With Vegetables & Turmeric

Name: One-Pot Millet Pilaf With Vegetables & Turmeric
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup millet, soaked overnight in about 2 cups filtered water; 1 tablespoon coconut oil or ghee; 1 small yellow onion, diced; 1/2 teaspoon sea salt; 1/2 teaspoon turmeric powder; 1 1/2 cups butternut squash, cut into a ½-inch dice; 1/2 cup carrot, cut into a ½-inch dice; 1/2 cup celery, cut into a ½-inch dice; 2 1/2 cups cups filtered water; 1/2 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

Instructions

Prep:15minCook:35min

I almost suggested calling this recipe "pantry pilaf" because we all probably have all the ingredients on hand—then I realized some may not think of millet as a pantry essential. But that changes now! I adore the golden grain and always have it stocked; it’s one of my favorite whole foods for quick, easy, and comforting winter meals. Millet can be cooked like rice, which results in a fluffy texture that tastes great but can skew a bit dry on its own, especially once it’s cool. 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. This pilaf often becomes a one-pot meal in my house. It is 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. Notes: Be sure to wash millet thoroughly, either before or after soaking it. This will ensure that you remove the saponin, a natural bitter coating that protects the grain from bugs and other wildlife. Soaking whole grains improves their flavor, texture, nutrition, and digestibility. An overnight soak helps reduce phytic acid, an enzyme inhibitor that is present in the skin of whole grains, beans, nuts and seeds. Phytic acid prevents these nutritious whole foods from sprouting until they are exposed to water. If phytic acid is not deactivated, the nutrients cannot be absorbed properly.

Updated at: Thu, 21 Nov 2024 12:24:22 GMT