Creamy Millet with Pumpkin and Sage

Try serving this creamy, naturally-gluten free millet dish at your next fall dinner.

  • Total Time:
  • Servings: 6

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small white onion, medium dice
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, minced
  • 1 cup millet
  • 1 cup dry white wine
  • 4 cups vegetable stock
  • 1 cup water
  • 1 cup pumpkin puree
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Bring the vegetable stock and water to a simmer in a medium saucepan.

  2. In large saucepan, sauté onion, garlic, and sage over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

  3. Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Halfway through adding the liquid, stir in pumpkin puree. Once the millet is al dente, remove from the heat and stir in butter and cheese. Season with salt and pepper and serve.

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

Contributed By Photo © Emily Farris Published November 2013





495844 recipes/creamy-millet-pumpkin-and-sage 2013-12-06T23:21:56+00:00 Emily Farris fall|christmas|thanksgiving|beans-grains-and-legumes|side-dishes|6|gluten-free|vegetarian|web-exclusive|weeknight-dinner november-2013 recipes,creamy-millet-pumpkin-and-sage 495844
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