GF - Grains - Millet w/Butternut Squash Casserole

Each serving contains 199 calories, 43g carbohydrate, 4g protein, 2g fat, 4g dietary fiber.
Photo by BlueSchmoo
Adapted from livingwithout.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from livingwithout.com

Ingredients

  • 1/2

    cup millet, rinsed and drained

  • 1 1/2

    cups gluten-free vegetable broth or water

  • 1/2

    small butternut squash, peeled and cut into 1/2-inch cubes

  • 1

    green apple, peeled and cut into 1/2-inch cubes

  • 1/2

    teaspoon dried sage

  • 2

    tablespoons gluten-free soy sauce or tamari

  • 2

    tablespoons honey

  • 1/4

    cup toasted pumpkin seeds, as garnish

Directions

1. Heat a large nonstick skillet (with a lid) over medium heat. Add the millet. Toast it until it just begins to change color, stirring constantly so that it doesn’t burn. 2. Add the broth, squash, apple, sage and soy sauce or tamari. Allow the broth to come to a boil. Then reduce heat and cover. 3. Let millet simmer for about 20 minutes until it’s soft and the liquid is mostly absorbed. If the millet is soft enough but there’s still liquid in the pan, cook it uncovered for an additional 5 minutes over medium heat. 4. Transfer millet to bowls. Drizzle with honey and garnish with pumpkin seeds. Serve hot. TIP To rinse and drain millet, place millet in a fine-holed sieve and let it to stand long enough to drain completely.

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