Tips:
To get this quantity of puréed sweet potato, bake, peel, and mash 2 medium sweet potatoes (each about 6 ounces) or use a 14-ounce can of sweet potato purée.
While it’s not necessary to toast millet, toasting does bring out its pleasantly nutty flavor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, about 5 minutes.
1 Tbsp vegetable oil
2 onions, finely chopped
2 carrots, pelled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp curry powder
1 tsp freshy grated orange zest
2 cups sweet potato purée (see tips, below)
6 cups low-sodium vegetable or chicken stock
¾ cup millet, toasted (see tips, below)
1 cup freshly-squeezed orange juice
¼ cup pure maple syrup
Salt and freshly-ground black pepper
Toasted walnuts or sliced almonds
Plain yogurt, optional
Recipe courtesy of Judith Finlayson [2], from her book “The Complete Whole Grains Cookbook [3].” Photo by Colin Erricson.
Links
[1] https://oldwayspt.org/grain/millet
[2] http://www.judithfinlayson.com/
[3] http://www.amazon.com/exec/obidos/ASIN/0778801780/oldwayspreservat/103-1446448-4127826