Millet And Vegetables Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
Millet is a staple of the,
Often.,
-Middle East. The light,
Serves 2.,
-crunchy texture and,
1 cup: Hulled millet,
Delicious flavor of this,
2 cup: Water or vegetable stock,
-grain lends itself to,
1 cup: Snow peas,
-breakfast cereals, as
1/2 each: Head cauliflower, chunked
Well as dinner casseroles.,
2 each: Spears broccoli, sliced
-Its a cleansing grain and,
10: -15 pearl onions,
-cant be eaten,
1 T: Olive oil,
1/2 TSP EACH: FRESH OREGANO,
Freshly ground pepper to,
-taste,
Directions:
Place millet in pot, cover with water or stock. Bring to a boil, then
simmer 25 minutes. Set aside and keep warm. Place peas, cauliflower,
broccoli and onions on a steamer rack over boiling water. Cover, and
steam until the vegetables are tender. Meanwhile, in a large bowl,
combine oil, fresh herbs and pepper. When vegetables are done, place
in bowl with oil, and toss to coat all vegetables with oil and herbs.
Place an equal portion of vegetables in the center of each individual
serving plate. Put the millet around the border of the plate,
circling the vegetables. Serve immediately. Origin: Yeast Free
Living. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-13-94
Source from luhu.jp
simmer 25 minutes. Set aside and keep warm. Place peas, cauliflower,
broccoli and onions on a steamer rack over boiling water. Cover, and
steam until the vegetables are tender. Meanwhile, in a large bowl,
combine oil, fresh herbs and pepper. When vegetables are done, place
in bowl with oil, and toss to coat all vegetables with oil and herbs.
Place an equal portion of vegetables in the center of each individual
serving plate. Put the millet around the border of the plate,
circling the vegetables. Serve immediately. Origin: Yeast Free
Living. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-13-94
Source from luhu.jp