Category: Vegetables

1/3 cup Whole millet

2/3 cup Quinoa -- rinsed well

1/2 cup Vegetable broth -- or water

1 cup Diced onions

1 Red or green pepper --

Diced

1 tbsp Minced garlic

2 cup Diced tomatoes

1/4 tsp Ground red pepper

Kernels from 2 ears corn --

1 cup OR

1 cup Frozen whole kernel corn

cup Frozen peas -- thawed

16 oz Can

Rinsed

1/2 cup Coarsely chopped fresh

Basil

2 tbsp Chopped fresh parsley

1/2 tsp Salt

1/4 tsp Freshly ground pepper

Kidney beans -- drained and

1. Toast millet in small saucepan over medium-high heat until lightly golden. Add 1 cup water. Bring to boil; reduce heat and simmer until tender, 25 to 30 minutes. Meanwhile, in another saucepan heat quinoa and 1 1/3 cup water to boiling. Reduce heat; cover and simmer 15 minutes.



2. Bring broth to boil in large skillet. Add onions, red pepper and garlic; cook until tender, 5 minutes. Add tomatoes and ground red pepper; cook until tomato is tender and juicy, 3 minutes. stir in corn, peas and beans, cook 1 minute more.



3 Remove from heat and stir in quinoa and millet. Stir in basil, parsley, salt and pepper.



Recipe By : SASSYJO



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip