*Recipe derived from Skinny Bitch in the Kitch.
Serves about 6
4 beets, trimmed, peeled, and cut into ¾-inch cubes
4 rutabagas, trimmed, peeled, and cut into ¾-inch cubes
4 turnips, trimmed, peeled, and cut into ¾-inch cubes
3 tablespoons raw tamari
1 tablespoon safflower oil
¾ cups low-sodium vegetable stock
1 ½ cups hulled millet
¼ teaspoon fine sea salt
½ cup chopped cashews
Preheat oven to 375°F
In a large bowl combine the beets, rutabagas, turnips, tamari, and safflower oil. Spread the mix onto two large rimmed backing sheets and bake for 30 minutes. One pan at a time, remove the pans from the oven, toss the veggies, and spread them back out. Cook for another 30 minutes, or until the vegetables are tender and nicely caramelized.
Meanwhile, in a 3- to 4-quart saucepan over high heat, combine the stock, millet, and salt. Bring to a boil, reduce the heat to a simmer, cover, and cook for 15 minutes, or until the millet is tender. Remove from the heat, fluff with a fork, cover, and set aside until the vegetables are done.
To serve, transfer the millet to plates or a platter, top with the vegetables, and sprinkle with cashews.
Although cashews are lower in fibre, they’re also lower in fat and full of vitamins E, K, and B6.
Although soya sauce and tamari are both byproducts of fermented soya beans, tamari is the only one that’s gluten-free!
Millet is a tiny gluten-free grain that’s been a staple in Asia and India for thousands of years. It’s higher protein content and low impact on blood sugar levels make millet a top grain alternative to wheat.