Millet and Black Beans
Millet is a gluten free grain that is high in protein, fiber, B vitamins, calcium, and zinc. Black beans are rich in folic acid, magnesium, potassium, and iron.
1 cup millet
2 1/2 cups water or low sodium chicken broth
1 can of low sodium black beans
1 medium chopped onion
1 3/4 cups diced tomatoes
1 bunch of cilantro
Sea salt, pepper, turmeric or other spice you prefer
Extra virgin olive oil
Toast the millet on medium heat for 5 minutes stirring often till it is of a golden color. Add the water or chicken broth slowly as the pan is hot and the liquid might splash. Add a pinch of salt, pepper, and turmeric or any other spice you like. Bring it to boil on high heat, then lower the heat, and let it cook for 15 minutes. Don’t stir, but check periodically to make sure it keeps cooking. If not, add a little more water. Remove from heat and add some extra virgin olive oil. Then cover and let it sit for 10 minutes to fluff.
While the millet is cooking, sauté the chopped onion. Drain and add the black beans. Dice and add the tomatoes and cook for 10 minutes. Wash and chop the cilantro. Put the millet in a serving dish, add the bean mixture, and stir. Add the chopped cilantro at the end to keep its aroma. Mix all ingredients together and serve.
Prep & Cooking Time: 30 min