A satisfying, simple vegetarian stew served over whole grains. Of course you can add tempeh, tofu, shrimp, chicken, lamb, beef or chickpeas. Millet is one of those under-utilized grains that is alkalizing, easy on the digestive system, somewhat foreign to us, but “friendly” when combined with something we already know and love like rice. Too many ingredients? Not really. Lots of spices, but the veggies and grains are “ordinary” and I bet you have all these ingredients in your kitchen as a matter of course. Yes, I do use organic veggies, and if you can, you are getting higher nutrient values.
Serves 4 (or more if you’re adding any of the other ingredients above)
|¼ c EVOO (extra-virgin olive oil)||2 tbsp EVOO|
|2 c chopped onions||1 c diced carrot (don’t peel)|
|6 cloves garlic, minced||1 c chopped onion|
|2 tsp paprika||1 tsp sea salt|
|1 tsp EACH sea salt & black pepper, cumin, turmeric, ginger, chili pepper flakes||½ tsp turmeric|
|½ tsp coriander||4 c water|
|2 c diced tomatoes with juice (canned or fresh)||1 ½ c raw brown rice|
|3 c diced carrots (don’t peel)||½ c raw millet|
|3 c halved and sliced zucchini||1 c chopped fresh cilantro|
|2 tbsp lemon juice||lemon wedges|
|salt and pepper to taste|
Grain: In a pot with a tight-fitting lid, gently warm olive oil. Sauté carrot and onion together with salt and turmeric (onion will soften and become translucent). Add water and grain. Bring to a boil, turn flame to lowest, cover pot and simmer until grain has absorbed all the liquid, about 45 minutes.
Stew: While the grain is cooking, in a large saucepan, gently warm olive oil and sauté onion until soft, about five minutes. Add garlic, and stir another minute. Mix in spices, diced tomatoes, carrots and zucchini. Bring to a boil. Turn flame to lowest, cover pot and simmer 20 minutes. Add lemon. Season to taste with salt and pepper.
Spoon grain onto serving platter, or onto individual plates. Form well in center of grain. Spoon stew into well. Sprinkle with cilantro. Garnish each plate with a lemon wedge. Voila!