Roasted Vegetables, Mexican Beans and Millet.

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!

Roasted Butternut Squash with Rosemary and Garlic

Ingredients:

Serves two

Method:

  1. 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.
  2. Bring the millet to the boil, then reduce heat, cover and simmer for around 15 minutes.
  3. 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.
  4. Add the garlic powder, paprika and the cumin – fry until fragrant.
  5. Add the drained black turtle beans, the remaining stock cube, diced tomato and 20ml water.
  6. Cook the beans mixture until it is soft and the water has gone. This should take around 10 minutes.
  7. Plate up your fresh spinach, butternut squash, mushrooms, courgettes and sun dried tomatoes. Once the millet and beans are cooked, add to the plate!
  8. Drizzle with tahini and enjoy! We garnished ours with the remainder of the spring onion and some fresh coriander!

One thought on “Roasted Vegetables, Mexican Beans and Millet.

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