I don’t know if a dish with no rice can be called “risotto,” but it surely tastes like risotto! Rich, savory and satisfying it makes a complete meal if served with something simple and green: I served it with sauteed broccoli from the local farmers’ market. Whenever I make millet casseroles , I like to cook too much of this healthy grain and later use it in other dishes. If you have cooked millet, this vegan dish should only take 7 minutes of your time.
Millet is rich in protein, B-vitamins, calcium, iron, magnesium, potassium and zinc. It also has mild flavor and light texture, which makes it liked by kids, who may not be as excited about a bowl of chewy brown rice.
In a medium pot, cover the squash with water. Bring to a boil and simmer until soft (about 4 minutes. ) Drain. In a large saucepan, saute the cooked squash in oil for 2 minutes. Add millet, milk, salt, pepper and yeast flakes. Mix everything well. Cover and simmer for about 4-5 minutes. Serve.