Recipe:

Millet Garden Medley

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Serves 6

In-season vegetables, including carrots, parsnips, greens and sweet potatoes, combine with kidney beans, chickpeas and millet for a hearty winter meal. Feel free to 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, rinsed and soaked overnight
1 cup dried chickpeas, rinsed and soaked overnight
2 tablespoons olive oil
2 cloves garlic, chopped
1 large yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 parsnips, chopped
1 teaspoon chile powder
6 cups vegetable broth
2 cups chopped kale or collard greens
1 cup fresh or frozen corn
6 fingerling potatoes, halved
5 plum tomatoes, chopped
3 medium sweet potatoes, cut into bite-size pieces
1 stalk broccoli, cut into bite-size pieces
Salt
1 cup uncooked millet
2 green onions, sliced

Method

Drain and rinse beans and chickpeas and set aside. Heat oil in a Dutch oven over medium high heat. Add garlic, onions, carrots and celery and cook for 5 minutes, or until the onions are translucent. Add parsnips and cook for another 2 minutes. Add chile powder and cook 1 minute more.

Stir in broth and drained beans and chickpeas and bring to a boil over high heat. Lower heat, cover and simmer for 1 hour. (Check beans half way through cooking time and add water just to cover if necessary.)

Add kale or greens, corn, fingerling potatoes, tomatoes, sweet potatoes, and broccoli, and 2 teaspoons salt and bring to a boil. Cover and simmer for 1 hour, or until beans and vegetables are tender.

Meanwhile, 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 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 3 cups water to a boil in a small pot, add a pinch of salt and toss in roasted millet. Return to a boil, reduce heat to a simmer and cover. Cook for 20 to 30 minutes, until all liquid is absorbed. Remove from heat, leave covered for a few minutes, then fluff with a fork. Serve vegetables spooned over millet and garnished with green onions.

Nutrition

Per serving (about 24oz/668g-wt.): 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

Tags: Family Friendly, American, Dairy Free, Vegan, Vegetarian

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