Millet and Black Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237.4
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 360.0 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 10.3 g
- Protein: 11.1 g
View full nutritional breakdown of Millet and Black Beans calories by ingredient
Introduction
An alternative to black beans and rice. It's great served hot or cold(I preferred it chilled), and you could mix it up by adding a variety of other vegetables such as zucchini, tomatoes, bell pepper, you name it - it's a very adaptable recipe. An alternative to black beans and rice. It's great served hot or cold(I preferred it chilled), and you could mix it up by adding a variety of other vegetables such as zucchini, tomatoes, bell pepper, you name it - it's a very adaptable recipe.Number of Servings: 4
Ingredients
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- 1 teaspoon vegetable oil
-1 onion, chopped
-3 cloves garlic, peeled and chopped
-3/4 cup uncooked millet
-1 1/2 cups vegetable broth
-1 teaspoon ground cumin
-1/4 teaspoon cayenne pepper
-salt and pepper to taste
-1 cup frozen corn kernels
-1 (15 ounce) cans black beans, rinsed and drained
-1/2 cup chopped fresh cilantro
-Splash of lemon juice
Directions
1. Wash, drain, and pan-toast the millet until slightly colored in a dry frying pan, however if strapped for time, simply wash and drain the millet.
2.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
3. Mix millet into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil.
4. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and a squeeze of lemon or lime juice. Serve hot or chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user GKIM27.
2.Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
3. Mix millet into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil.
4. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and a squeeze of lemon or lime juice. Serve hot or chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user GKIM27.
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