Note: this piece first appeared as the September 2006 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious, easy recipe is fabulous with sautéed vegetables for a light autumn meal. Choose any curry powder you like, and make the dish your own by adding different nuts or seeds or even some dried fruit for a whole new taste sensation!
2 cups vegetable broth or water
1 cup millet, rinsed and drained, dry-toasted if desired
1/2 cup crushed cashews
3 tablespoons pumpkin seeds
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt
2 tablespoons chopped cilantro or flat-leaf (Italian) parsley
Place the broth or water in a medium saucepan and bring to a boil. Add the millet, cashews, pumpkin seeds, curry powder, ginger, and sea salt. Turn the heat down to low, cover the pot, and cook, covered, until the liquid is absorbed, 15 to 20 minutes.
Fluff the mixture with a fork and serve warm on plates or in bowls topped with the chopped herbs.
