in Recipes

Millet and vegetable stew

updated

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Ingredients for 4 servings:

  • 1 bell pepper(s), red
  • 400 g potatoes
  • 1 onion(s)
  • oil
  • Parsley, frozen or fresh
  • 1 can kidney beans
  • 1 can corn, 425 g
  • 500 g tomatoes, pureed
  • 700 ml vegetable stock
  • salt and pepper
  • Paprika powder
  • 1 tsp caraway seeds
  • 150 g millet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

inexpensive

Wash, trim, and dice the bell peppers. Peel and dice the potatoes and onion. Drain the kidney beans and corn, and rinse the kidney beans. Heat the oil in a pan and sauté the onion. Then add the bell peppers and potatoes and fry for 2-3 minutes. Add the kidney beans, corn, passata, and vegetable stock. Season to taste. Now add the washed millet and simmer for about 15 minutes. Garnish with frozen or chopped fresh parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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