Millet and Vegetable Medley

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READY IN: 1hr 15mins
Recipe by Wendys Kitchen

From Wholefoods

Ingredients Nutrition


  1. Rinse the kidney beans and chickpeas and drain thoroughly.
  2. Parboil potatoes and sweet potatoes.
  3. Heat olive oil in a Dutch oven over medium high heat. Add the onion, garlic, carrot and celery.
  4. Sauté for 5 minutes, or until the onions are translucent. Add the parsnip and sauté another 2 minutes. Add the chili powder and cook another minute.
  5. Add the vegetable stock and drained beans and bring to a boil over high heat. Lower heat, cover and simmer for 5 minutes.
  6. Add broccoli, tomatoes, sweet potatoes, fingerling potatoes, greens, corn and salt. Bring to a boil then cover and simmer for 10 minutes, or until beans and vegetables are tender.
  7. Serve over cooked millet. Garnish with sliced scallions.
  8. To cook the millet:.
  9. Place millet in a fine mesh strainer. Rinse under cool water for about 1 minute and thoroughly drain.
  10. Heat a heavy skillet over medium heat. Add the drained millet to the hot pan and, stirring frequently, dry-roast the millet for a few minutes until it becomes dry and fragrant, but not brown. Remove from heat.
  11. Bring the water to a boil, add salt and toss in roasted millet. Return to a boil, reduce heat to a simmer and cover. Cook for 20–30 minutes until all liquid is absorbed. Remove from heat and leave covered for a few minutes.

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