The flavors of roasted butternut squash, woody shiitake mushrooms, and fresh rosemary sprigs come together to create this comforting dish that you have ready for dinner in just 30 minutes.
Mushroom and Butternut Squash Millet Pilaf [Vegan]
- 1 tablespoon olive oil
- 2 small yellow onions, diced
- 6 medium dry shiitake mushrooms, re-hydrated and diced
- 2 cups millet, uncooked
- 2 sprigs fresh rosemary (or 1/2 tablespoon dried rosemary)
- 2 bay leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 4 cups water
- 2 cups butternut squash, cubed
- Rinse and drain the millet in a wire mesh strainer. Cube the butternut squash.
- Pre-heat over to 400°F. Spread the cubed butternut squash evenly on a baking pan, drizzle with olive oil, and roast in oven for 25 minutes, or until tender.
- Heat a medium-sized pan over high heat until it is hot. Reduce heat to medium. Add olive oil and wait 10 seconds, or until the oil is hot, but not smoking. Add yellow onion and mushrooms, sauté until onions are translucent and softened.
- Stir in millet, 1 sprig of fresh rosemary or dried rosemary, bay leaves, turmeric powder, and salt. Cook for 2 minutes.
- Add water and mix well. Reduce the heat to low until the water is boiling. Cover with lid and simmer for approximately 18 minutes until the millet is just cooked but not too soggy.
- Stir in oven-roasted butternut squash and cook for 2 minutes. Garnish with the remaining fresh rosemary sprig and serve immediately.
To re-hydrate the mushrooms, boil 1 cup of water and pour over the mushrooms. Let them soak for 20 minutes.