Millet and Vegetable Medley

Name: Millet and Vegetable Medley
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 cup canned kidney beans; 1 cup canned chick-peas; 2 tablespoons olive oil; 1 large onion, chopped; 2 garlic cloves, diced; 1 carrot, diced; 1 stalk celery, diced; 2 parsnips, chopped; 1 teaspoon chili powder; 6 cups vegetable stock (or water); 1 stalk broccoli, cut into bite-sized pieces; 5 plum tomatoes, diced; 3 medium sweet potatoes, scrubbed and cut into bite-sized pieces; 6 fingerling potatoes, cut in half; 2 cups chopped greens (kale or collards); 1 cup corn kernel (fresh or frozen); 2 teaspoons sea salt; 2 scallions, sliced (for garnish if desired); 1 cup millet, rinsed and drained; 3 cups mineral water (or vegetable stock); 1 pinch sea salt

Submitted by Wendy's Kitchen

"From Wholefoods"

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Ready In:: 1hr 15mins
Ingredients:: 21
Serves:: 6

ingredients

1 cup canned kidney beans
1 cup canned chick-peas
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, diced
1 carrot, diced
1 stalk celery, diced
2 parsnips, chopped
1 teaspoon chili powder
6 cups vegetable stock (or water)
1 stalk broccoli, cut into bite-sized pieces
5 plum tomatoes, diced
3 medium sweet potatoes, scrubbed and cut into bite-sized pieces
6 fingerling potatoes, cut in half
2 cups chopped greens (kale or collards)
1 cup corn kernel (fresh or frozen)
2 teaspoons sea salt
2 scallions, sliced (for garnish if desired)
Millet
1 cup millet, rinsed and drained
3 cups mineral water (or vegetable stock)
1 pinch sea salt

directions

Rinse the kidney beans and chickpeas and drain thoroughly.
Parboil potatoes and sweet potatoes.
Heat olive oil in a Dutch oven over medium high heat. Add the onion, garlic, carrot and celery.
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.
Add the vegetable stock and drained beans and bring to a boil over high heat. Lower heat, cover and simmer for 5 minutes.
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.
Serve over cooked millet. Garnish with sliced scallions.
To cook the millet:.
Place millet in a fine mesh strainer. Rinse under cool water for about 1 minute and thoroughly drain.
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.
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.