Golden Millet Pilaf: Nourishment for Body and Soul

By Chef Sean Sigmon, Executive Chef at SoHum Mountain Healing Resort

In the heart of winter, there’s something deeply nourishing about this  dish that warms you from the inside out. This Golden Millet Pilaf, infused with Ayurvedic spices and nourishing ingredients, is more than a meal—it’s a celebration of balance, health, and the comfort of home cooking.

Golden Millet Pilaf ( Yield 4-6 servings)

Ingredients

• 3 Tbsp olive oil or ghee
• 2 tsp sea salt (divided)
• 1 small yellow onion, diced
• 1 rib celery, diced
• 1 cup dense winter squash (such as butternut or kabocha), diced
• 1-inch knob fresh ginger, grated
• 2 tsp turmeric
• 1 tsp ground cumin
• ¼ tsp ground black pepper
• ¼ tsp ground Ceylon cinnamon
• 1 cup millet, rinsed and drained
• 4 cups water
• 1 Tbsp sea salt
• ¼ cup lemon juice
• 1 cup parsley, minced

Instructions

1. Sauté the Vegetables
   • Heat a medium-sized saucepan over medium heat and add oil or ghee.
   • Sauté the onion, celery, and squash with 2 tsp sea salt until the vegetables begin to turn tender.
   • Stir in the grated ginger and cook for another 1–2 minutes.
   • Add turmeric, black pepper, and cinnamon. Toast the spices until fragrant, then remove from heat.
2. Cook the Millet
   • In a separate pot, bring 3 cups of water to a boil. Add the millet and 1 Tbsp sea salt.
   • Reduce the heat to low, cover, and simmer for about 15 minutes.
3. Combine and Finish
   • Stir the sautéed vegetables into the millet. Continue cooking until the water is absorbed, about 10 minutes.
   • Turn off the heat and let the pilaf rest for a few minutes.
4. Serve
   • Toss the pilaf with lemon juice and parsley. Adjust the seasoning as needed before serving.

Turn off heat and let rest 

Before serving toss with Parsley and Lemon Juice, Taste for Salt. Enjoy!