I wanted to remind all of you about the Millet and Sweet Vegetable Porridge recipe in my book (page. 288). It’s just so good, so healing, and a great breakfast dish. It’s really good for you, especially during the colder months of the year; it is the perfect way to start off your day.

I want to encourage all of you who haven’t tried this one yet to make it. It’s such a healthy superhero breakfast dish… so nourishing and yummy. The best part about it is that it tastes just as good (if not better) when you eat it as leftovers a day later. I usually make one batch and it feeds me for 2-3 days in a row.

I prefer to make it with big chunks of Kabocha squash, almost inch-wide cubes, because I like it when the squash is big and chunky (it says “bite-sized pieces” in the book…oops!). But if you’re not into chunky veggies, you can use smaller pieces of squash. Either way, it’s delicious!

Millet and Sweet Vegetable Porridge
Serves 6-8
Ingredients

• 1-inch piece kombu
• 1 yellow onion, finely diced
• 2 stalks celery, finely diced
• 1 cup finely diced kabocha or butternut squash
• 1/2 cup yellow millet
• 2-3 teaspoons white miso
• 2-3 scallions, white and green parts, thinly sliced on the diagonal

 Instructions

1. Layer the kombu, onion, celery, squash and millet in a soup pot
2. Genty add 5 cups of water to the pot, cover, and bring to a boil
3. Reduce the heat to low and simmer until the vegetables are tender and the millet is creamy (about 35 minutes)
4. Place the miso in a small bowl
5. Stir in a few tablespoons of the cooking liquid to dissolve it, and stir the miso back into the porridge
6. Simmer gently, uncovered, for 3-4 minutes to avoid destroying the miso’s enzymes
7. Serve sprinkled with scallions

 
Enjoy!