Pumpkin & Saffron Millet
Ingredients
1/4 of a Whole Pumpkin
2 pinches Saffron
1 litre Stock/Broth of your choice
1 cup White Wine
1/4 cup Nutritional Yeast
1 chopped Onion
4 cloves of Garlic
3 tbsp Olive Oil
1 cup Millet
Instructions
- Chop pumpkin, toss in 1 tbsp olive oil and season, then place in oven at 200C for approx 25 mins or until soft. I leave the skin on.
- In the meantime heat olive oil in large pan, add onion and cook until soft.
- Next add the garlic and cook for a couple of mins. Then add the millet and stir in adding the white wine shortly after and cook off.
- Next add the saffron and begin slowly adding the stock. Keep admiring it cup by cup, stirring regularly until it’s all absorbed by the millet. If you need a little extra liquid just add more water until millet is cooked al dente.
- Add the roasted pumpkin and nutritional yeast and stir in until creamy, season well with salt and pepper. Serve with parsley and a squeeze of lemon.