Here is a very simple recipe that I make weekly for myself and for most children that I cook for. It is very good for supporting the spleen/pancreas and balancing blood sugar. It also helps to discharge simple sugars.
For this recipe, I have used carrots, but any sweet vegetable will work. You can also make it with onion, corn and winter squash when it is in season. Sometimes I will lightly saute the vegetables before adding the millet, sea salt and water on top. This adds some richness to the dish. The millet is cooked with plenty of water so the finished product is moist and creamy.
Millet with Sweet Vegetable
- 1 cup millet
- 1 carrot
- 3 cups water
- pinch of sea salt
1. In a saucepan, layer the carrots and millet. Pour the water on top, add a pinch of salt, and bring to a boil on medium heat. After it comes to a boil, turn the heat to a simmer and cover. Let cook for about 25 minutes, until the water is completely absorbed.
2. Remove from heat and transfer to another dish unless you are going to eat it right away.
I like to spread leftovers into a shallow pan. As it cools it gets firm and perfect for cutting into squares for little fingers to pick up.