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Millet Pilaf a fibre-rich recipe. Millet holds a wonderfully delicate nutty flavor. Millets are healthier version of rice because it contains fiber with protein.
1 whole butternut squash, diced
2 Tbsp Olive Oil
½ inch Grated Ginger
5 cloves garlic, crushed
½ red onion, chopped
3 cups cooked millet
2 cans (15 oz) organic black beans
Juice from 1 whole lime
½ cup cilantro, chopped
½ cup pumpkin seeds
Salt & Pepper
1. Preheat oven to 400 degrees. Place butternut squash cubes on an oiled baking sheet or well-oiled cast iron skillet. Toss with 2 teaspoons oil and season with salt and pepper to taste. Roast for 25 minutes. Remove butternut squash from oven and set aside.
2. Heat the remaining tablespoon of extra virgin olive oil in a large heavy skillet over medium-high heat. Add the ginger and garlic and sauté 30 seconds. Add the onion and sauté 3-4 minutes, or until soft. Season with salt and pepper to taste.
3. Stir in the millet, season with salt and pepper to taste (FYI: layering your salt gives more flavor and in the end you actually use less total salt to achieve the level of saltiness as you would if adding the salt all at once.)
4. Fold in the black beans and roasted butternut squash cubes; gently toss. Stir in the lime juice and cilantro.
5. Place pumpkin seeds in a mini food processor or high speed blender; process into crumbs. Sprinkle the pumpkin seed crumbs on top of the millet pilaf. Serve warm.
Calories 250kcal, Fat 5g, Carbs 44g, Protein 9g.