Tools Measuring cups and spoons, knife and cutting board, 10 inch sauté pan with lid, spatula
2small yellow onionsdiced
6medium dry shiitake mushroomsrehydrated and diced
2sprigs fresh rosemaryor ½ tablespoon dried rosemary
optional 2 bay leaves
2cupsroasted butternut squashsee note
Heat a sauté pan over high heat until it is hot. Reduce the heat to medium. Add olive oil and wait for 10 seconds until the oil is hot but not smoky hot. Add yellow onion and mushrooms, sauté until onions are translucent and softened.
Stir in well-rinsed and drained 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.
See link below for the preparation of oven-roasted butternut squash. http://lightorangebean.com/basil-roasted-butternut-squash-spaghetti/
Mushroom and Butternut Squash Millet Pilaf https://lightorangebean.com/mushroom-butternut-squash-millet-pilaf/