Millet Porridge with Vegetables

Creamy millet porridge cooked with sweet vegetables relaxes a contracted pancreas (and relieves hypoglycemia) caused by overconsumption of extreme yang foods (eggs, cheese, chicken, baked flour products). Mushrooms, marinated tempeh, or burdock can be added for a heartier stew.


  • 2 cups millet, rinsed
  • 6 cups water
  • ¼ cup onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon sesame oil
  • ½ cup butternut squash, peeled
  • ½ cup cabbage, chopped
  • ¼ cup carrot, diced
  • 1 teaspoon dried thyme
  • 1/8 teaspoon salt
  • ¼ cup parsley, chopped
  1. In a Dutch oven, dry roast millet until fragrant and toasted. Add water and soak overnight.

  2. In a skillet, sauté onion and garlic in oil until translucent.

  3. Chop squash into small chunks.

  4. Add squash to millet along with sautéed onion and garlic and remaining ingredients, except parsley. Bring to boil, lower heat, and simmer, covered, 35 minutes.

  5. Garnish with parsley.

PER SERVING Calories: 273 | Fat: 4g | Sodium: 64mg | Carbohydrate: 52g | Fiber: 7g | Protein: 8g

Energy of Millet

Millet is a round, hard, dense yellow grain eaten in cool climates. In contrast to brown rice, millet has no split in the center; millet is more contained, more round, and more whole. Because it is more yang than brown rice, millet absorbs more water. For 1 cup brown rice, use 1½–2 cups water, and for 1 cup millet, use 3 cups water.

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