Warm Millet Salad
- 1 cup dry millet
- 2 1/2 cups vegetable stock
- 1/2 teaspoon salt
- 1 tablespoon vegan buttery spread (sub butter or ghee)
- 1 acorn squash, cubed
- 2 cups green beans, chopped into 1" pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup raisins
- 1/3 cup walnuts
- 2 tablespoons hemp seeds, optional
- 2 tablespoons tahini
- Preheat the oven to 350.
- Slice the squash in half, scoop out the seeds, brush the inner surface with 1tablespoon of olive oil, and season with cinnamon, salt and pepper.
- Put the squash in the oven for 40-50 minutes, flipping halfway through.
- While the squash is baking, heat a large pot over medium heat.
- Add the millet and dry toast it for 4-5 minutes, making sure it doesn't burn.
- After toasted, add the vegetable stock and 1/2TSP of salt to the pot (it will bubble), and increase the heat to high and bring the pot to a boil.
Once boiling, reduce the heat to low, add vegan buttery spread, and place a lid on the pot for 15 minutes.
- After 15 minutes, take the pot off of the heat and let sit (with the lid on) for 10 minutes.
- Then heat a large skillet over medium high heat with 1tablespoon of olive oil. Add the green beans and season with cinnamon, salt and pepper.
- Sautee the beans for 5-7 minutes.
- Once the beans are finished, begin assembling the salad...
- Slice the squash into cubes (discarding the skin), chop the beans, and mix with the millet.
- Then add the raisins, walnuts, and hemp seeds. Mix well.
- Finally, drizzle the salad with tahini, and EAT UP.
I made this meal in the late afternoon, and by 9pm it was all gone. (I had help from my friend Maddie.) But basically we did good, we did real good. We did good, cause it was THAT good. The millet is nutty and flavorful, and a great base for a cozy winter salad. This is 105% going to be served to my family this year for Thanksgiving. (Although they better act fast, cause I might eat it all before they can get to it.) The ingredients are pure and simple and hearty:
I mean this list doesn’t include the spices, liquids, and oils, but basically its some very delicious plant-based ingredients. YUM YUM YUM. And the assembly is pretty simple. Make the millet, bake the squash, sauté the green beans, and mix the salad. Boom. Dats it.
Thanksgiving will never be the same after this. I can imagine eating this next to my spicy Cajun Cornbread Muffins, and then downing some good ole sweet potato souffle. And that combo will make me the happiest Thanksgiving lady in the world. I don’t and won’t need anything else in my belly or in my life. The great part about this salad is that it can act as a side that everyone will love, but it can also act as an entree for any vegans or vegetarians in the family. So this way everyone wins.