Millet is another great gluten free grain, that is simply waiting to have its hey day like Quinoa. Full of essential fats, B vitamins and minerals, with complex carbs it has a lovely creamy corn like flavour. This Millet & Pumpkin Stir Fry is a raw / cooked fusion dish.
Perfect for a winter evening. :)
Makes approx 4 serves:
1T coconut oil
1C millet – soaked for 10-20 minutes, drained, then cooked with 2C water, pinch salt over medium heat until water evaporated, stirring often
1 small jap pumpkin, finely sliced
1/2 head brocolli, broken into florets, lightly steamed, drained
1 small brown onion, finely sliced
- 1 clove garlic finely sliced
- 2t ginger, finely sliced
- 2t turmeric root, finely sliced
1/2C basil, chopped
- 1C baby spinach
- 1/2C cherry tomatoes
- 1 fresh lime – juiced
salt and pepper to taste
Heat frying pan, add coconut oil and onion, stir fry on medium heat until cooked through. Add garlic, ginger, turmeric and stir fry for one minute. Add pumpkin, and stir fry until cooked through. Add millet, brocolli and stir through. Add lime juice and stir through. Turn off heat and stir in basil, spinach, and cherry tomatoes. Add salt and pepper to your liking. Serve and enjoy :)
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