Another pumpkin recipe! I hope you're not sick of it yet...
Pumpkin is in season and J's grandma gave us half of a giant pumpkin (lucky me, I know...). As so, this week pumpkin was the queen...
After a Pumpkin and Kidney Bean Stew and some Pumpkin Oat Cookies, today was time for a suggestion to use your pumpkin in a delicious side dish.
Let me take the chance to talk about the importance of eating what's in season.
There are several benefits from including in our meals foods that are in season. Foods are naturally richer in nutrients when they are in season and are also tastier and with better quality. Also, theses foods are cheaper and it is much more sustainable and environmental-friendly to eat what's in season and what's local. This way, we reduce the amount of foods that has to travel long distances and also the foods that need extra care and additives to be produced out of season.
Also, I believe that Nature knows what's best for us to eat each time of the year, so we should trust its natural cycles.
And this Baked Millet with Pumpkin & Herbs turned out a really delicious side dish to go along with some legumes or vegetables. Tonight's dinner will be like this...
Baked Millet with Pumpkin & Herbs
Preparation Time: 2 minutes
Cooking Time: 30 minutes stove + 25 minutes oven
Difficulty Level: Easy
Cost: ~1,85 € (in Portugal)
Nutritional Information (per serving): 140 Kcal, 4.2 g protein, 28 g carbs, 1.3 g fat
2 cups cubed raw Pumpkin (~350 g)
1/2 cup dried Millet (~110 g)
1 medium Red Onion
2 cloves of Garlic
1 tsp dried Oregano
Sage Leaves, to taste
1 pinch Seas Salt (optional)
1 pinch Black Pepper (optional)
1. Place chopped onion into a large pot over medium-low heat. Add 1-2 tbsp of water (or homemade vegetable broth or olive oil) and cook it for about 5 minutes, stirring frequently until it turns transparent.
2. Add minced garlic and sage leaves and keep cooking it for another 2-3 minutes. Add more water or vegetable broth whenever needed.
3. Add in the pumpkin cubes and cook them for 5 minutes, stirring frequently.
4. Add in the millet and let it toast for about 1-2 minutes, stirring constantly.
5. Pour in 1+1/2 cups of water (375 ml) or vegetable broth. Stir and put the lid on. Let it cook for about 25 minutes, until the millet has absorbed all the water and gets tender.
6. Take off from heat and season to taste with sea salt and black pepper if desired. Add in dried oregano and stir to combine.
7. Transfer to a oven-safe dish and place it in the pre-heated oven to 400 F/200 ºC until it gets golden on the surface. Remove from oven and serve.
I hope you enjoy this pumpkin recipe. Your comments and suggestions are always welcome.