Yield: 1 Servings
Measure | Ingredient |
---|---|
⅓ cup | Whole millet |
⅔ cup | Quinoa -- rinsed well |
½ cup | Vegetable broth -- or water |
1 cup | Diced onions |
1 \N | Red or green pepper -- |
\N \N | Diced |
1 tablespoon | Minced garlic |
2 cups | Diced tomatoes |
¼ teaspoon | Ground red pepper |
\N \N | Kernels from 2 ears corn -- |
1 cup | OR |
1 cup | Frozen whole kernel corn |
\N cup | Frozen peas -- thawed |
16 ounces | Can |
\N \N | Rinsed |
½ cup | Coarsely chopped fresh |
\N \N | Basil |
2 tablespoons | Chopped fresh parsley |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
\N \N | Kidney beans -- drained and |
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 1⅓ 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
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