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Kidney Bean Stew With Millet Pilaf

world.food's picture
Ingredients
  Millet 1⁄2 Cup (8 tbs)
  Water 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Onions 2 , chopped
  Carrots 4 , sliced
  Red bell pepper 1 , diced
  Green bell pepper 1 , diced
  Jalapeno pepper 1 , seeded and minced
  Basil 1 Teaspoon
  Oregano 1 Teaspoon
  Cooked kidney beans 3 Cup (48 tbs)
  Diced tomatoes 2 Cup (32 tbs)
  Chopped parsley 1 Tablespoon (for garnish)
Directions

MAKING
1. In a dry saucepan toast the millets on medium heat. Toast them for 5 minutes. Keep stirring constantly.
2. Notice the grains popping. Add salt and water. Let it boil.
3. Cover the saucepan. Turn the heat down.
4. Simmer 30 minutes so that the water gets absorbed.
5. Prepare the stew.
6. In a large skillet warm oil.
7. Add onions, pepper and carrots. Cook keeping the skillet covered for 15 minutes, so that the carrots get tender.
8. Keep stirring in between.
9. Add cooked beans, tomatoes and herbs.

FINALIZING
10. Taste and adjust seasonings.
11. Place millet on every plate. Spoon the kidney bean mixture in the center.

SERVING
12. Serve Kidney Bean Stew With Millet Pilaf garnished with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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