Millet + Butter Bean Bowl.
1/3 cup dried millet (roughly 1 cup cooked)
1/3 cup cooked butter beans
1/3 cup roasted squash
1 large black kale leaf
1/4 small white onion
1 tablespoon olive oil
1 tablespoon coconut oil
2/3 cup water
handful of fresh thyme
salt and pepper to taste
In a saucepan add the millet and toast for 2 minutes then add 2/3 cup of water. Bring to the boil, decrease the heat and simmer for 15 minutes. Remove from the heat and cover for 10 minutes until all the liquid is absorbed and the millet appears to be fluffy.
Peel and chop the squash into chunks, drizzle with olive oil, salt and pepper, and roast at 180°C for 20 minutes. De-rib and chop the black kale into ribbons and blanch for 3 minutes.
In a frying pan, melt the coconut oil over medium heat. Add the onion and fry until translucent then add the thyme and fry for 30 seconds before adding the butter beans and millet. Fry for a further minute to infuse the flavours.
Gently fold in the kale and roasted squash and serve. Garnish with fresh thyme and season with salt and pepper.
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