I don’t know about you, but I am always trying to think of ways to feed my family healthy foods that taste great, are easy to prepare and economical too! Tonight, I’m sharing part 1 of this two-fer dish. It’s quick (30 minutes including prep), tastes great and will do double duty for you tomorrow night!
I use sweet potatoes because they are rich in vitamins A, C, B6, B3, B1, B2, copper, manganese, pantothenic acid, biotin, potassium and fiber! These high pigment powerhouses are anti-inflammatory wonders, help balance fibrinogen. It’s important to include a little bit of fat when eating sweet potato to unlock the potential of the beta-carotene in your body.*
Walnuts not only add an earthy flavor but also contain an omega-3 called alpha-linolenic acid(ALA), copper, manganese, molybdenum and biotin. Walnuts are a great source of gamma-tocopherol (a form of Vitamin E that has been shown to provide significant for the heart). The levels of potassium, calcium and magnesium along with other antioxidants in walnuts has been shown to help regulate blood pressure, metabolic syndrome, type 2 diabetes and bone health.*
Mushrooms are anti-cancer nuggets that are amazingly supportive of the immune system. They became a part of our daily diet when I reviewed the studies cited in some work by Dr. Joel Fuhrman that found that “frequent consumption of mushrooms has been shown to decrease the risk of breast cancer by 64%” — and we’re not talking about a ton of mushrooms… we’re talking about the equivalent of 1 button mushroom a day!!! *
Millet is a great choice for many reasons… it’s gluten free, high in protein(6 g/cup) and fiber(2 g/cup), rich in copper, manganese, phosphorus, and magnesium. It looks a lot like couscous and can be substituted for couscous to make recipes gluten free!*
Sweet Potato Walnut Pilaf
Here’s what you need to get started:
- 2 lbs organic sweet potato, cut into small cubes
- 1 Tbsp olive oil
- 1 small onion, minced
- 1 cup mushrooms, minced
- 1 cup millet, uncooked ~ rinsed and drained
- 2.5 cups water + 1 Tbsp broth powder OR 2.5 cups broth
- 1/2 cup walnuts, chopped
- 1 cup parsley, minced
- Preheat your oven to 400 degrees F. While you’re waiting, spread the cubed sweet potato onto a baking sheet, drizzle it with the olive oil and a sprinkle of salt.
- In a small skillet, over medium heat, sauté the onion and mushroom for about 5 minutes or until fragrant and soft.
- Add millet and water/broth and bring to a simmer, then cover and reduce the heat.
- The oven should be hot enough now, so go ahead and put the baking sheet with the sweet potato on in and set your timer for 20 minutes.
- When the timer goes off take the sweet potato out of the oven and shut that off. Remove the lid from your millet and taste it to see if it’s done. It’s okay for millet to have a little bite to it, but you can also take it further to get it softer if you prefer. When you’re satisfied with the millet, turn off the heat, toss in the cooked sweet potato, the chopped walnuts and parsley. Taste and season with salt and pepper as you like.
ENJOY! And pop over tomorrow for Part 2 — you’re going to love what we do with the leftovers!