by Elise Schwartz | March 28, 2010 4:29 PM
I took a cue from Miss Rhodey Girl and cooked up a dish that is inspired from her cracked wheat and veggies recipe. As usual, I didn’t have all the ingredients called for, so I took my pantry into consideration when putting together my very own version. I’ve had a bag of millet in my pantry for quite some time now, so I put it to good use in this recipe. Along with the cubed sweet potatoes, brussel sprouts, and chickpeas, it makes for quite the hearty and healthy meal.
Millet with Sweet Potatoes, Garbanzo Beans, and Brussel Sprouts
adapted from Rhodey Girl Tests
1 cup of millet cooked with 2 cups of water
1 small sweet potato, cubed
brussel sprouts (steamed or roasted- I used about 20 small ones)
1 15 oz can of garbanzo beans
1/4 cup canned, diced tomatoes
salt and pepper to taste
Start by cooking your washed and drained millet in 2 cups of water. When it comes to a boil, reduce heat, add in your cubed sweet potatoes, and simmer for about 20 minutes, or until the millet absorbs the water. While the millet is cooking, roast or steam your brussel sprouts. I like to cut the brussel sprouts in half so there are smaller pieces.
When the millet and brussel sprouts are done, combine the rest of the ingredients into the millet and heat through. Continue stirring to prevent millet from sticking to the pan. Add salt and pepper to taste.
I enjoy the fresh and simple flavors of all the ingredients mixed together, but you may want to add some different spices to suit your tastes. This makes about 4 or 5 servings.
And there you go! A healthy, delicious vegan meal is just as easy as that!
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