Pumpkin Millet

Try serving this with some oven roasted black beans sprinkled on top. On a baking sheet, toss  cooked (and rinsed if using canned) black beans with olive oil,  cumin, and salt. Roast at 450 until crispy, about 15-20 minutes

---

Pumpkin Millet

1/2 C. millet
1 C. diced peeled pumpkin
2 tbsp. fresh thyme
2 C. water

Wash and drain the millet thoroughly, then dry roast it until it's well browned, about ten minutes. Cube and peel fresh pumpkin. Combine with the  millet, thyme, and water. Bring to a boil then reduce heat to a simmer for about 40 minutes until tender and water is absorbed.

Variation - If you want to use frozen diced pumpkin (1 cup) or canned pumpkin (2/3 cup) then do not add it to the pan until halfway through cooking time.

Random Thought: God has a way of bringing people into your life. Some are meant to be a blessing to you, and others for you to bless! I thank God for bringing you into my life