Here is a very simple recipe that I make weekly for myself and for most children that I cook for. It is very good for supporting the spleen/pancreas and balancing blood sugar. It also helps to discharge simple sugars.
For variety, you can also make it with onion, corn, and winter squash when it is in season. Sometimes I will lightly saute the vegetables before adding the millet and water on top. This adds some richness to the dish.
Millet with Sweet Vegetable
1 cup millet, rinsed and pan toasted
1 carrot, rinsed and diced
3 cups water
pinch of sea salt
1. In a saucepan, layer the carrots and millet. Pour the water on top, add a pinch of salt, and bring to a boil on medium heat. After it comes to a boil turn the heat to a simmer, cover, and let cook for about 25 minutes, until the water is completely absorbed.
2. Remove from heat and transfer to another dish unless you are going to eat it right away.
I like to spread leftovers into a shallow pan. As it cools it gets firm and perfect for cutting into squares for little fingers to pick up.