Millet with sweet vegetable and corn recipe

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We all love comfort food; it makes us feel so nurtured and satisfied. Nurturing is millet’s special calling. In this recipe, millet and sweet vegetables combine to create a wonderfully relaxed energy, nourishing our middle organs the organs that govern how well we manage stress in our lives the spleen, stomach, and pancreas.

  • Yield: 3 to 4 Servings


  • ¼ cup minced yellow onion
  • ¼ cup minced winter squash
  • ¼ cup minced carrot
  • ½ cup organic corn kernels (fresh or frozen)
  • 1 cup yellow millet, rinsed well
  • 5 cups spring or filtered water
  • Pinch sea salt
  • Small handful pumpkin seeds, pan toasted, for serving
How to Make It
  1. Layer the onion, squash, carrot, corn, and then millet in a heavy pot. Gently add the water, then cover and bring to a boil over medium heat. Add the salt, cover, and reduce the heat to low.
  2. Simmer until all the liquid has been absorbed into the millet and the grain is creamy, 25 to 30 minutes. Stir gently to combine the ingredients and transfer to a serving bowl. Serve immediately, garnished with freshly toasted pumpkin seeds.

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