Millet Bowl with Butternut Squash and Dried Cranberries| GF
Millet bowl makes a great, healthy, and gluten free meal. You can add pretty much all the vegetables, nuts, dried fruits, and seeds you like in them, to make a colorful and delicious dish. This recipe is vegan, and can be eaten hot or cold.
How to make Millet Bowl
Since you’re going to cook a few things at the same time, it’s good to be organized, and prep everything beforehand. Peel and cut the butternut squash, dice the shallot, and heat up the broth in a small pot.
In a non-stick pot, roast the cashews on medium heat for a few minutes (keep an eye on them as they burn pretty fast). Set aside.
Use the same pot to cook the millet. Heat up the olive oil, and saute the shallot with the spices for about five minutes. Add the millet, coat it well with the oil, and pour the warm broth over. Stir, cover with a lid, and simmer for 15 minutes on low heat – refrain from stirring millet while cooking, you’re going to break up the grains and it will turn into mush.
In the meantime, cook the butternut in boiling water for about 15 minutes.
Once the millet is cooked, remove from the stove. Add the cranberries on top of it, and let stand (with the lid on) for 10 more minutes.
Fluff the millet and combine with the cranberries, butternut, rosemary, and roasted cashews. Season to taste, serve in bowls, and sprinkle with pumpkin seeds.
About the ingredients
Millet is a gluten free whole grain that’s high in protein, antioxidants and nutrients. Millet and quinoa are both cooked the same way, and require some extra time to fluff. But unlike quinoa, millet doesn’t need to be rinsed.
Butternut squash has a sweet nutty taste that goes very well with the rest of the ingredients. You can use other kind of squashes, like pumpkin or acorn, for example. Carrot or sweet potato would also be a good pairing.
I opted for shallot rather than onion, as it as a subtle sweet taste. However, if that’s all you have on hand, use a bit of onion (preferably red).
Dried cranberries add a zing to the recipe. Replace them by dried apricots or sultanas to bring some Mediterranean flavors to the dish.
I used raw cashews, but you can definitely buy them already roasted. Pecans and pistachios would also be a great pick for this bowl.
You can substitute sunflower or flax seeds for pumpkin seeds.
Other Vegan and Gluten Free Bowl Recipes
Millet Bowl with Butternut Squash and Dried Cranberries | GF
Ingredients
- ½ cup millet (110 g)
- 1 cup vegetable broth (250 ml)
- 1 heaping cup butternut squash (150 g)
- 1 shallot
- 3 tbsp raw cashews
- ½ tsp cumin powder
- ½ tsp curry powder
- 1 tbsp olive oil
- 2 tbsp dried cranberries
- 1 tbsp pumpkin seeds
- pepper and salt – to taste
- 1 tsp rosemary (optional)
Instructions
- Peel and cut the butternut in pieces, mince the shallot, and heat up the broth.
- In a non-stick pot, roast the cashews on medium heat for a few minutes (keep an eye on them as they burn pretty fast). Set aside.
- Use the same pot to cook the millet. Heat up the olive oil and saute the shallot with the spices for about five minutes. Add the millet, coat well with the oil, and pour the warm broth over. Mix, cover with a lid, and simmer for 15 minutes on low heat.
- In the meantime, cook the butternut squash in boiling water for about 15 minutes.
- Once the millet is cooked, remove from the stove. Add the cranberries on top, and let stand for 10 more minutes with a lid on.
- Mix the millet with the cranberries, butternut, rosemary, and roasted cashews. Season to taste, serve in bowls, and sprinkle with pumpkin seeds.
Notes
Millet is a gluten free whole grain that’s high in protein, antioxidants and nutrients. It doesn’t need to be rinsed. While cooking, refrain from stirring, as the grains will break up, and turn into mush.
Butternut squash can be replaced by pumpkin or acorn squash, carrot, or sweet potato.
I opted for shallot rather than onion, as it as a subtle sweet taste. However, if that’s all you have on hand, use a bit of onion (preferably red).
Dried cranberries add a zing to the recipe. Replace them by dried apricots or sultanas, to bring some Mediterranean flavors to the dish.
I used raw cashews, but you can definitely buy them already roasted. Pecans and pistachios would also be a great pick for this bowl.
You can substitute sunflower or flax seeds for pumpkin seeds.
Calories are per one bowl (half of the recipe).