Curried Millet
Millet has risen in popularity along with the gluten free craze. Millet is a seed grain and has a lower glycemic index than that of rice. It's neutral in taste and has a nice texture. Curry contains the spice turmeric which has been widely studied for its anti-inflammatory characteristics. Yields 4 servings.
1 cup Dry-roasted millet
½ cup Crushed cashews
3 tbsp Pumpkin seeds
1 tsp Curry powder
1 tsp Grated ginger
1 tsp Sea salt
2 cups Stock or water
1
Boil liquid in pot
2
Add all the ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes or until all liquid is absorbed
3
Fluff with a fork and serve warm
Ingredients
1 cup Dry-roasted millet
½ cup Crushed cashews
3 tbsp Pumpkin seeds
1 tsp Curry powder
1 tsp Grated ginger
1 tsp Sea salt
2 cups Stock or water
Directions
1
Boil liquid in pot
2
Add all the ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes or until all liquid is absorbed
3
Fluff with a fork and serve warm
