LOCATION: Recipes >> Vegetarian >> Millet and squash stew
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Millet and squash stew
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2 cups millet
2 cups butternut (buttercup) squash, diced
3-3 1/2 cups water
sea salt
Wash the millet and then dry roast it in a pan until is golden and
fragrant. Shake the pan constantly over medium heat and do not
let it burn. Either pressure cook it or cook in a pot with a tight
fitting lid. Be careful not to let it burn. Use a flame deflector.
Serve with toasted nori.
You can use corn, cauliflower, onions, if you like.
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