Millet Tofu Stew

(recipe from Christina Cooks)

1 cup millet, rinsed well
1/2 cup tofu, cut into tiny cubes
1 cup winter squash, cubed
5 cups water
1 tsp. miso

Millet tends to hold on to dust, so be sure to rinse it well, until the water running off is relatively clear.  Layer squash and then tofu in a heavy pot, top with millet, gently add water, cover and bring to a boil.  Lower heat to low and cook for about 30 minutes, until liquid is absorbed and millet takes on a lovely creamy texture.  Dissolve miso in a small amount of warm water and gently stir into millet.  Simmer 2-3 minutes.  Remove from heat and stir briskly.  Squash will break apart slightly and incorporate throughout the dish.  Serve hot, garnished with minced parsley, scallion, or toasted nori strips.

(Amazingly delicious flavor for a macrobiotic dish!  I used a whole block of tofu and quite a bit of butternut squash, extra millet - you don't need to be too exact on measurements, just add water to cover everything.  Creamy and yummy.  Be sure to salt and pepper to taste.)