This recipe is a little time consuming and pot-heavy, but worth the effort (and the dishpan hands).
The recipe worked well with millet, but you can use just about any grain you have on hand. Rice, quinoa, even couscous (technically a pasta).
Also, I misread the recipe (whoops) and put too much water in with the stew. An easy fix with this recipe: I portioned out some of the stew’s cooking liquid and used it to cook the millet.
Butternut Squash Stew with Millet
For the stew:
2 tbsp olive oil
1 purple onion, chopped
3 cloves garlic, minced
2 tsp paprika
1/2 tsp coriander
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1/2 tsp ginger
1/2 tsp cayenne pepper
1 cup water
14 oz can diced tomatoes, drained
2 tbsp lemon juice
3 c butternut squash, peeled and cubed
2 c carrot, sliced
- saute onions in oil until soft. Add garlic and stir 1 minute.
- add all spices, water, tomatoes and lemon juice and bring to a boil
- Add squash and carrots, reduce heat and cover.
- Simmer 20 minutes or until veggies are tender.
For the millet:
2 tbsp oil
1/2 purple onion, finely chopped
1/4 c carrot, finely chopped
3 stalks celery, finely chopped
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp turmeric
1 c millet
2 c water
1/2 c fresh cilantro, finely chopped
2 tsp fresh mint, finely chopped
- Stirring often, saute onion, carrot and celery in oil until they start to brown.
- Add garlic, salt and turmeric and saute 1 minute.
- Add millet and stir 1 minute. Add water, bring to a boil, reduce heat and cover.
- Simmer 20 minutes or until millet is tender.
- Stir in 1/2 cilantro and 1/2 mint
- Serve as a bed for stew, garnishing with remaining herbs.