Prep Time : 10 minutes
Cook Time : 30 minutes
Servings : 3

Ingredients :

  • 1 tbsp olive oil
  • 1 cup dry millet
  • 2 cups water
  • 1 onion (chopped)
  • 2 stalks celery (chopped)
  • 1 roma tomato (sliced)
  • 2 garlic cloves (minced)
  • ½ tsp salt or to taste
  • ½ tsp red pepper or to taste
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1 medium red bell pepper (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 inch ginger (peeled and minced)
  • 1 large carrots (chopped)
  • Directions :

    1. In a medium saucepan, combine millet, water and a little salt.
    2. Bring to a boil over medium heat. Reduce the heat and cook for about 20 minutes or until the millet is tender and all the water has been absorbed, Make sure the millet doesn’t get too tender.
    3. Heat up the olive oil in a large skillet over medium to high heat.
    4. Add the onions, tomato, garlic and ginger. Saute for about 2 to 3 minutes or until the veggies are tender, stirring often.
    5. Add the carrot, red bell pepper and green bell pepper.
    6. Stir in the cumin, red pepper, cumin, turmeric and salt.
    7. Cook for 3 to 4 minutes, stirring often.
    8. Add the millet and cook for additional 1 minute.
    9. Serve warm and garnish with chopped fresh parsley.

    Nutritional Facts :

    Per serving: 348 calories; 8 g total fat (1.2 saturated fat); 0 mg cholesterol; 430 mg sodium; 512 mg potassium; 61.1 g carbohydrates; 8.5 g dietary fiber; 5.6 g sugars; 9.3 g protein