RECIPE ~ Milletto

This dish is a meal in a bowl! A wide variety of nutritious vegetables, plus a scattering of protein-rich nuts, make this a wonderful cold-weather meal for lunch or dinner that's ready in half an hour. Use any variety of dosha-friendly vegetables you like! (Shown here as a side-dish, using collard greens instead of cabbage.)

1/2 cup millet
1 Tbsp ghee or butter
1 3/4 cups water
dash of salt

1 Tbsp ghee or butter plus 1 Tbsp olive oil
1/4 tsp each ground spices: ginger, black pepper, coriander, fennel, turmeric, cinnamon
1/4 cabbage, chopped thin
1 large carrot, diced
2 celery stalks, sliced
1 small zucchini, chopped
1/2 pound asparagus, chopped
1/2 cup paneer, firm tofu, or feta, cubed
2 tablespoons fresh basil, minced
3 tablespoons fresh parsley, minced
1/4 cup walnuts
salt and pepper

Wash the millet until water runs clear, as for rice. Place in a pot with the water, plus ghee and salt. Bring to a boil, then cover and simmer on low for 30 minutes until all water is absorbed. Easy!

Meanwhile, slice and chop all the vegetables. Heat 1 Tbsp ghee in a large skillet or wok. Stir in all the spices and heat for half a minute til fragrant. Add cabbage and sauté for 10 minutes. Add water as needed to prevent burning.

Add the 1 Tbsp olive oil and stir in the rest of the vegetables, plus paneer or tofu if using. Sauté for another 10 minutes till they are tender. When vegetables and millet are cooked, fluff up the millet with a fork and stir into vegetables along with herbs and walnuts, and feta if using. Season with salt and pepper. Done! Serves 3.

FOR INDIVIDUAL DOSHAS
VATAS millet is very drying so Vatas do better replacing it with quinoa or rice
PITTAS this is a very Pitta-friendly dish, and can also try it using couscous instead of millet
KAPHAS an excellent Kapha dish (millet is great for drying out body fluids); reduce all oil quantities to 1 tsp each and replace walnuts with sunflower seeds