“From Wholefoods”
1hr 15mins

Ingredients Nutrition


  1. Rinse the kidney beans and chickpeas and drain thoroughly.
  2. Parboil potatoes and sweet potatoes.
  3. Heat olive oil in a Dutch oven over medium high heat. Add the onion, garlic, carrot and celery.
  4. Sauté for 5 minutes, or until the onions are translucent. Add the parsnip and sauté another 2 minutes. Add the chili powder and cook another minute.
  5. Add the vegetable stock and drained beans and bring to a boil over high heat. Lower heat, cover and simmer for 5 minutes.
  6. Add broccoli, tomatoes, sweet potatoes, fingerling potatoes, greens, corn and salt. Bring to a boil then cover and simmer for 10 minutes, or until beans and vegetables are tender.
  7. Serve over cooked millet. Garnish with sliced scallions.
  8. To cook the millet:.
  9. Place millet in a fine mesh strainer. Rinse under cool water for about 1 minute and thoroughly drain.
  10. Heat a heavy skillet over medium heat. Add the drained millet to the hot pan and, stirring frequently, dry-roast the millet for a few minutes until it becomes dry and fragrant, but not brown. Remove from heat.
  11. Bring the water to a boil, add salt and toss in roasted millet. Return to a boil, reduce heat to a simmer and cover. Cook for 20–30 minutes until all liquid is absorbed. Remove from heat and leave covered for a few minutes.

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