Millet with Sweet Vegetables
Transform your meals with the vibrant flavors and wholesome goodness of "Millet with Sweet Vegetables." This nutrient-rich dish features fluffy millet as the perfect base for a medley of sweet butternut squash, carrots, and red bell peppers, all sautéed with aromatic spices like cumin and cinnamon. A drizzle of honey or maple syrup adds a subtle, natural sweetness, while a touch of olive oil brings everything together. Perfect for a healthy side or a hearty vegan main dish, this recipe is as versatile as it is satisfying. Ready in just 45 minutes and bursting with warm, comforting flavors, it's a delightful way to enjoy plant-based ingredients while adding a nutritious twist to your dining table.
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 1 cup butternut squash, peeled and diced
- 1 cup carrots, peeled and sliced
- 1 red bell pepper, diced
- 1 yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Rinse the millet under cold water using a fine mesh sieve and let it drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the millet and 1/2 teaspoon of salt. Reduce the heat to low, cover, and simmer for 15 minutes or until the millet absorbs all the water. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.
While the millet cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes, until translucent.
Stir in the carrots and butternut squash. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced red bell pepper and continue to cook for another 5 minutes, stirring occasionally. If the vegetables start to stick, you can add a tablespoon of water.
Sprinkle the vegetables with ground cumin, ground cinnamon, remaining 1/2 teaspoon of salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
Drizzle the honey (or maple syrup) over the vegetables and stir to combine. Cook for 2 more minutes to allow the flavors to meld together.
Remove the skillet from the heat and gently fold in the cooked millet until well combined.
Taste and adjust seasoning, if necessary. Garnish with chopped fresh parsley, if desired.
Serve warm as a main dish or a side. Enjoy your Millet with Sweet Vegetables!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 42.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2492 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
