Ingredients
Ingredients :
- 200 g millet (in organic shops)
- 40 cl vegetable stock 300 g butternut squash
- 1 onion
- 4 tbsp. pomegranate seeds
- 60 g cashew nuts
- 1 tsp. ground cumin
- 1 tbsp. curry powder
- 2 tbsp. olive oil olive oil
- salt, pepper
- optional: a few pumpkin seeds and and a few sprigs of thyme to serve
Instructions
Instructions:
Preheat the oven to 150°C. Spread the cashew nuts on a tray lined with baking paper and bake for 15 minutes.
Peel and chop the onion. Peel the butternut squash and cut into cubes.
In a saucepan, bring the stock to the boil.
Heat the oil in a frying pan and brown the onion with the spices for 5 minutes. Add the millet, coat it well with fat and pour the hot stock over it. Mix and cook for about 15 minutes.
Remove from the heat, cover and leave to swell for a further 10 minutes. At the same time, steam the squash for 15 minutes.
Mix the millet, pumpkin and cashew nuts. Season with salt and pepper. Sprinkle with pomegranate seeds, thyme and pumpkin seeds after placing a portion of the pilaf in the Warmer heating lunch box.
