Sweet Millet with Fried Onion, Ginger & Pumpkin

By Nicola McCarthy

Serves 4

Also called glutinous millet or kibi, sweet millet contains many phytochemicals, eight kinds of amino acid, in fact it is nearly 15% protein. It has high levels of fibre and many trace elements.

It’s a strong energizing and warming grain which gives a peaceful, harmonious energy and benefits the spleen and lungs. It can be cooked on its own or together with rice or vegetables to be enjoyed especially in the autumn and winter and on cooler days.

1 ¼ cups Sweet Millet, washed & drained (use a sieve)
1 Onion, sliced
1” Fresh Ginger, grated or finely chopped
2 cups Pumpkin/Butternut Squash, chopped into large chunks
Toasted Sesame Oil
¼ tsp Sea Salt
3 cups Water

Gently fry the onion in toasted sesame oil for 2-3 minutes, add a pinch of sea salt and grated ginger, continue frying for 2 more minutes, then set aside
Dry toast the sweet millet in a pressure cooker (or heavy-based pan) on a medium flame for 2-3 minutes or until it begins to smell toasted, stirring frequently
Add the onion & ginger to the sweet millet, along with 3 cups of water and the sea salt and cover, cook under pressure for 20 minutes or without pressure for 45 minutes

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