MILLET CHILI (Serves 1)
1/2 cup millet
3/4 cup water
pinch of salt, optional
1 small onion
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp garlic salt
1/8 - 1/4 tsp chili powder
1/2 x 15.5 oz can pinto beans
1/3 cup water
1 Tbsp tomato paste
1. In saucepan, cover the millet with the water and a pinch of salt.
Bring to the boil, then lower heat, cover and simmer for about 20
minutes, by which time the water should be absorbed and the millet
tender.
2. Meanwhile, chop the onion and saute in liquid of choice for about 3
minutes. Lower heat and add the cumin, oregano, garlic salt and chili
powder. Stir well for a minute or so.
3. Drain and rinse the beans. Add to the saucepan and stir for a minute
or so longer. Add the water and tomato paste. Raise heat, bring to the
boil, then lower heat and simmer uncovered for about 5 minutes.
4. Add the cooked millet to the beans, stir well, and cook for a minute
or two longer.
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