Millet Garden Medley
4

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.

View user submitted photos
    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
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    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.

    Nutritional Info: 
    Per Serving:540 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 1030mg sodium, 97g carbohydrate (21g dietary fiber, 14g sugar), 21g protein
    Special Diets: 

    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. See our Terms of Service.

    Recipe Discussion