Creamy gluten free millet with fresh turmeric, butternut squash, and quick pickled radish. Seasoned with gomashio (a Japanese sea salt condiment) and served with fresh rocket. Serves 4-6. Note prep time excludes 8 hours of soaking the millet prior.
Soak millet in ample spring water overnight or for 8 hours, then drain and rinse well.
Add millet, water and kombu to a large pot, then layer all other ingredients.
Bring to a boil (will take 5-8 minutes), then reduce to a simmer over low heat, cook for 25-30 minutes or until water has absorbed.
QUICK PICKLED RADISH AND ONION
Slice onion and radish on a mandolin thinly, arrange on a large plate, toss with the vinegars, place smaller plate on top, place a heavy weight on top, let to press for 1 hour.
TO SERVE:
Serve with a simple rocket salad, quick pickled raddish and red onion, and generous sprinkle of gomashio. Drizzle with quality olive oil to finish.