| 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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