| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Side dishes, Beans/legum, Vegetarian, Vegetables | 1 | Servings |
INGREDIENTS
| 1/3 | c | Whole millet |
| 2/3 | c | Quinoa — rinsed well |
| 1/2 | c | Vegetable broth — or water |
| 1 | c | Diced onions |
| 1 | Red or green pepper — | |
| Diced | ||
| 1 | tb | Minced garlic |
| 2 | c | Diced tomatoes |
| 1/4 | ts | Ground red pepper |
| Kernels from 2 ears corn — | ||
| 1 | c | OR |
| 1 | c | Frozen whole kernel corn |
| c | Frozen peas — thawed | |
| 16 | oz | Can |
| Rinsed | ||
| 1/2 | c | Coarsely chopped fresh |
| Basil | ||
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| Kidney beans — drained and |
INSTRUCTIONS
1. Toast millet in small saucepan over medium-high heat until lightly golden. Add 1 cup water. Bring to boil; reduce heat and simmer until tender, 25 to 30 minutes. Meanwhile, in another saucepan heat quinoa and 1 1/3 cup water to boiling. Reduce heat; cover and simmer 15 minutes. 2. Bring broth to boil in large skillet. Add onions, red pepper and garlic; cook until tender, 5 minutes. Add tomatoes and ground red pepper; cook until tomato is tender and juicy, 3 minutes. stir in corn, peas and beans, cook 1 minute more. 3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley, salt and pepper. Recipe By : SASSYJO File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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