¾cupcooked red kidney beans with 1cup beans broth(warm)
Salt and pepper to taste
1– 2 tablespoons Tomato pasteoptional
Heat oil in a heavy bottom pan. Add garlic, chives, parsley, onion, cloves and thyme and fry for 2 – 3 minutes stirring. Add tomato paste if using before adding water (let tomato paste cook with spices). Add water and bring to boil. In the meantime, rinse millet under cold running water. When water starts to boil, add millet, stir, and season with salt and pepper and let cook over medium heat. When water has almost evaporated, add cooked beans with its broth gently stir and continue to cook. Check seasoning and add additional salt and pepper. When all the water evaporates, lower heat, cover and cook for 45 minutes to one hour, gently stirring millet mixture occasionally. Let millet cook completely before serving. Serve with seafood, poultry or meat of your choice.
Cook with chicken or vegetable broth as another alternative. The use of dried spices and bouillon cube are also optional.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Keyword Healthy Grains, healthy recipes, side dish