A delicious side dish that will bring warmth to your heart.
How It's Made
1 cup whole millet seeds
2 cups water
1 cube vegetable broth
1 garlic clove, minced
½ onion(s), chopped
1 cup Goldenberries (Physalis)
¼ tbsp ground cumin seeds
1 winter squash
sea salt and pepper to taste
Coconut and Paprika for decoration
½ cup Pumpkin seeds
Empty the squash and cook in the oven at 350°C for 30 minutes. Broil a few minutes before serving.
Dry cook millet seeds in a casserole for about 8 minutes while constantly stirring. Meanwhile, boil 2 cups of water and add the vegetable broth. Mix until everything is diluted. Add the warm millet seeds to the broth and simmer for 25 minutes. Water can be added if your millet is not cooked enough. Texture should be soft and crumbly like couscous.
Add one tbsp of olive oil and cook onions and garlic until golden and soft.
During the millet’s last minutes of cooking, add goldenberries and stir until well blended.
Remove casserole from heat. Add pumpkin seeds, cumin and salt and pepper to taste. Sprinkle coconut and paprika and serve in the warm freshly baked winter squash accompanied by a side dish of fresh garden vegetables. Enjoy!
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!