After a week of sniffling, coughing and losing my voice, I wanted to cook something mild, nutritious and creamy with my favorite grain — millet. Millet is rich in magnesium, phosphorus, lignans, antioxidants and other health-promoting nutrients. I adapted this recipe for millet stew from Cooks.com. I’ve only made this recipe once, but I can picture many different types of vegetables in it, such as yellow squash, zucchini or peas. Here’s my version for this Meatless Monday:
7 cups water
2 cups hulled millet, rinsed
2 potatoes, peeled diced
2 carrots, diced
1 onion, diced
1/2 teaspoon salt
dried Italian herbs to taste
sprinkle of salt and pepper to taste
Boil the water in a large soup pot. Add all the ingredients — excedpt for herbs and sprinkleof salt and pepper — to the water. Reduce to simmer, cover the pot, and cook for 30 to 40 minutes until the millet is soft and creamy. About 10 minutes before the stew is cooked, stir in herbs and a sprinkle of pepper. You may need to add 1/2 to 1 cup of additional water.
When the stew is finished, spoon it into bowls and sprinkle with salt and pepper. The stew really stays hot for a long time, so be careful! If you’d like to learn more about this grain, click to read a great article from World’s Healthiest Foods.
Be well and be blessed!