Millet Garden Medley
Millet Garden Medley
Serves 6
Carrots, parsnips, kale and sweet potatoes combine with kidney beans, chickpeas and millet to make a hearty meal. Vary the vegetables, selecting your seasonal favorites for this flavorful garden medley. Millet, a tiny, round, golden grain, turns light and fluffy when cooked and is simple to prepare.
Ingredients
1 cup dried kidney beans
1 cup dried chickpeas
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 parsnips, chopped
1 teaspoon chile powder
6 cups vegetable broth
2 cups chopped kale or collard greens (tough stems and ribs removed)
1 cup fresh or frozen corn
6 fingerling potatoes, halved
5 plum tomatoes, cored and chopped
2 medium sweet potatoes, peeled and chopped
1 small head broccoli, trimmed and cut into florets
Salt and pepper
1 cup dried millet
3 cups water
4 green onions, sliced
1 cup dried chickpeas
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 parsnips, chopped
1 teaspoon chile powder
6 cups vegetable broth
2 cups chopped kale or collard greens (tough stems and ribs removed)
1 cup fresh or frozen corn
6 fingerling potatoes, halved
5 plum tomatoes, cored and chopped
2 medium sweet potatoes, peeled and chopped
1 small head broccoli, trimmed and cut into florets
Salt and pepper
1 cup dried millet
3 cups water
4 green onions, sliced
Method
Carefully pick through kidney beans and chickpeas to remove any small stones or debris and rinse well. Transfer to a large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rinse well.
Heat oil in a large pot over medium high heat. Add garlic, onion, carrot and celery and cook until onion is translucent, about 5 minutes. Add parsnips, cook 2 minutes more, then stir in chile powder and cook for 1 minute. Stir in broth, beans and chickpeas and bring to a boil. Reduce heat, cover and simmer for 1 hour. (Check about half way through and add enough water just to cover, if necessary.) Add kale, corn, fingerling potatoes, tomatoes, sweet potatoes, broccoli, salt and pepper and bring to a boil. Cover and simmer until beans and vegetables are tender, about 1 hour more.
Meanwhile,rinse millet in running water for about 1 minute; drain well and transfer to a medium pot. Cook over medium heat, stirring frequently, until millet is dry and fragrant, but not browned, about 5 minutes; transfer to a bowl and return pot to the heat. Add water and bring to a boil. Add millet and salt, return to a boil then cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for a few minutes, then uncover and fluff with a fork.
Spoon stewed vegetables over millet and garnish with green onions.
Heat oil in a large pot over medium high heat. Add garlic, onion, carrot and celery and cook until onion is translucent, about 5 minutes. Add parsnips, cook 2 minutes more, then stir in chile powder and cook for 1 minute. Stir in broth, beans and chickpeas and bring to a boil. Reduce heat, cover and simmer for 1 hour. (Check about half way through and add enough water just to cover, if necessary.) Add kale, corn, fingerling potatoes, tomatoes, sweet potatoes, broccoli, salt and pepper and bring to a boil. Cover and simmer until beans and vegetables are tender, about 1 hour more.
Meanwhile,rinse millet in running water for about 1 minute; drain well and transfer to a medium pot. Cook over medium heat, stirring frequently, until millet is dry and fragrant, but not browned, about 5 minutes; transfer to a bowl and return pot to the heat. Add water and bring to a boil. Add millet and salt, return to a boil then cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for a few minutes, then uncover and fluff with a fork.
Spoon stewed vegetables over millet and garnish with green onions.
Nutrition
Per serving: 540 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 1030mg sodium, 97g total carbohydrate (21g dietary fiber, 14g sugar), 21g protein
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