Millet Garden Medley
- 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 celery stalk, chopped
- 2 parsnips, chopped
- 1 teaspoon chile powder
- 6 cups low-sodium 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 sweet potatoes, peeled and chopped
- 1 small head broccoli, trimmed and cut into florets
- 1/2 fine sea salt, divided
- 1 cup dried millet
- 4 green onions, sliced
- 1/4 ground black pepper
Heat oil in a large pot over medium high heat. Add onion, carrot and celery and cook until onion is translucent, about 5 minutes. Add garlic and 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, 1/4 teaspoon 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 3 cups water and bring to a boil. Add millet and remaining 1/4 teaspoon 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.
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