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Millet Garden Medley

Serves 6
Time 10 hr 20 min
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 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
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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 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.