Millet Primavera
Recipe from Whole Food American Favorites
1 cup millet, uncooked
1 onion, chopped
1 – 2 cups chopped mushrooms, cremini or white button
3 cloves garlic, minced
4 carrots, halved lengthwise and sliced
3 cups small cauliflower florets
3 cups small broccoli florets
2 14 oz. cans diced tomatoes
2 cups frozen peas
1 T dried basil
1/4 t black pepper
1/3 cup pine nuts, coarsely chopped
2 T lemon juice
Sea salt
Boil 2 cups water in a small saucepan. Add millet, reduce heat to low, cover, and simmer 20 minutes until tender. In a large pan over medium- high heat, sauté onion and mushrooms in 1/4 cup water for 2 minutes. Add garlic and remaining raw vegetables, and cook until vegetables are tender. Add more water if needed to keep from sticking. Add tomatoes, peas, basil, and pepper. Cook 5 more minutes. Mix in cooked millet, pine nuts, lemon juice, and salt to taste.
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