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LOCATION: Recipes >> Vegetarian >> Millet Stew 01

Print this Recipe    Millet Stew 01

Millet and squash stew

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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