amy chaplin

celebrating the art of eating well

Millet, squash and sweet corn pilaf

POSTED ON September 24, 2009

millet pilaf

Evidence of seasonal change is all around: the different way the light filters through the trees and flickers on the floor beside me, the warm, low sun, and my natural urge to cook.

Fall is my favorite season and one that draws me into the kitchen newly inspired every year.  I eagerly await the few short weeks when I get a chance to create meals using vibrant late summer vegetables with the earthy sweetness of the first winter squashes. There is never enough time for all the combinations I’ve planned but I thought I’d start with the simple and heavenly combination of sweet corn, squash and millet. Soothing and nourishing, this pilaf is my kind of comfort food.
Millet is the only grain that has alkalizing properties, and  its medicinal value for the stomach and spleen-pancreas is increased further when cooked with winter squash. Millet has a high amino acid protein profile, helps strengthen the kidneys, is a rich source of B vitamins, silicon and iron.
In this pilaf I have added some turmeric as I am always looking for ways to incorporate it into meals for its healing and detoxifying properties. Being a super food, turmeric has a huge list of properties that benefit us. Here are just a few: works as a great natural anti-inflammatory; is the highest known source of beta-carotene of any food; and helps cleanse and tone the liver while strengthening the immune system. I also like how it adds a lovely golden hue to the millet.

The recipe below adapts well to any vegetable combination and so can be made year round, try it as a savory breakfast with toasted seeds and chopped parsley. Yum!
I have given instructions for making this pilaf without a pressure cooker too and with a little more cooking time, it works out beautifully.

 

cracking open the first squash

one pot cooking

20 minutes later

 

fall lunch

Millet, squash and sweet corn pilaf

1 cup millet
1 medium onion, diced
2 cups winter squash in 3/4 inch cubes, I leave the skin on
3/4 cup sweet corn kernels, from small cob corn
2 or more pinches dried arame seaweed, can also use hijiki, wakame or dulse
1/4 teaspoon turmeric
pinch sea salt
2 cups filtered water

Wash millet, cover with and inch of water, soak overnight .
Drain off soaking liquid and place in pressure cooker or heavy pot with tight fitting lid. Add the rest of the ingredients, stir and bring to a boil, if you’re using a pressure cooker, bring up to high pressure, lower heat and cook for 12 minutes. Remove from heat and let pressure release, about 8 minutes. Removed lid once pressure button had dropped.

If you’re cooking this in a pot, bring to a boil, stir, cover, lower heat and cook for 25 minutes. Allow to sit 5 minutes before serving.
Top with your favorite condiments


POSTED IN Gluten free, Grains, Mains

TAGGED UNDER: arame, fall



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8 Comments:

  • Jacqui Kravetz says:

    Gotta say, this is one of my favorite of your fall dishes. It’s delicious – both nourishing (i.e. good for you) and satisfying. I love it topped with a bit of flax oil, some shoyu and a chive or two.

  • Bonnie says:

    Yummo! My mouth is watering and I’m not even hungry!
    This is just the kind of recipe I need to strengthen my kidneys (after eating my way through Paris). Thanks for thinking of us “non pressure” cooks too.
    DELICIOUS!!!

  • Sophie says:

    MMMMMMMM,…what a georgous feast for the eyes!

  • rosalia says:

    This is a yummy dish. Ty Amy

  • Stephanie says:

    Hello! I just made this recipe today for myself and my mom. We are Koreans, and we LOVED the sweet, mild flavor of this dish. I used kabocha squash and loved the Japanese/Indian twist to it! Thank you for this nutritious, delicious, wholesome recipe. Can’t wait to try more of yours 😀

  • Tracy says:

    Stephanie shared the link to this on my Vegan Food Way FB page as we had just posted our own Millet-Squash squares. My husband used to be a Macrobiotic live-in chef. Just pressure cook the millet & kabocha, then press into a square dish and let it set. So simple and good. I really look forward to trying your recipe as I could imagine the variations that could be made when we had our own squares the other day. Adding corn and some seaweed sounds perfect. Here is the blog post for our version if you want to check it out. http://www.bestplantbaseddiet.com/2014/07/red-bean-veggie-soup-with-fun-macro.html. These days with everyone’s various food issues, it’s nice to find a Macrobiotic leaning blog to follow. It feels like home. 🙂 ~Tracy

  • jan says:

    thanks for remembering us in the southern hemisphere!

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