This is a recipe that I developed for the Healthy Supplies Newsletter! I wrote a guest segment for this month and the topic was Millet! I really don’t think people make a big enough deal about Millet. It is an amazing little seed and is alkalising, gluten-free and super tasty!
This recipe uses millet as a substitution for couscous or rice. It is possible one of my favourite dishes ever. I just roasted some delicious vegetables to have with the fiery black turtle beans and it tasted great! You can mix up the ingredients and include your favourite vegetables!
I think this dish tastes even better the next day. The beans take on all the flavours of the chillies and spices. I whipped up a big batch on Sunday and devoured it every day for a week! I hope you enjoy making this as much as I did!
- 100g Millet Grain
- 2 stock cubes
- 1 pinch Himalayan Pink Salt
- 1 tbsp Extra Virgin Olive Oil
- 1 can of cooked black turtle beans
- 1 fresh red chilli (finely chopped)
- 1 tsp Spanish Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp cumin powder
- Sun Dried tomatoes to garnish
- 1 tbsp light tahini
- 2 spring onions (chopped)
- Half a large white onion (diced)
- 1 tomato (diced)
- 2 garlic cloves
- Half a roasted butternut squash (we roasted ours with garlic cloves, salt and rosemary)
- 2 mushrooms (grilled)
- Half a courgette (Sliced and grilled)
- Handful of Spinach
- 250 ml water
- Lightly toast the millet grains in a dry pan. When the grains are a golden brown pour in 230 ml water, one stock cube and a pinch of salt.
- Bring the millet to the boil, then reduce heat, cover and simmer for around 15 minutes.
- Whilst the millet is cooking, heat up the olive oil in a separate pan. Add the chopped white onion, half of the spring onions, the garlic cloves and the large red chilli. Saute until soft.
- Add the garlic powder, paprika and the cumin – fry until fragrant.
- Add the drained black turtle beans, the remaining stock cube, diced tomato and 20ml water.
- Cook the beans mixture until it is soft and the water has gone. This should take around 10 minutes.
- Plate up your fresh spinach, butternut squash, mushrooms, courgettes and sun dried tomatoes. Once the millet and beans are cooked, add to the plate!
- Drizzle with tahini and enjoy! We garnished ours with the remainder of the spring onion and some fresh coriander!