Date: Sun, 03 Apr 94 20:04:36 CDT
From: KRSK@db1.cc.rochester.edu
Millet Vegetable Soup (yet another adaptation from Great Grains)
1 c. millet
1 tbs. plus 3 c. stock
3 scallions, chopped
1 large onion, chopped
2 garlic cloves, minced
1 tbs. tomato paste
1 cup cooked red kidney beans
1 package (10 oz.) frozen mixed vegetables
salt and pepper to taste
1/4 c. chopped parsley
1. In a medium saucepan, heat 2 c. water (or stock) to boiling over high heat.
Add the millet, reduce heat to low and cook, covered, until the millet is tende
r
and most of the liquid is absorbed, about 25-30 minutes.
2. In a large saucepan, heat 1 tbs. stock. Add the scallions, onion and garlic
and cook over medium heat until soft, about 5 minutes.
3. Add the 3 c. stock and tomato paste and bring to a boil. Add the beans and
mixed vegetables. Reduce heat to low and simmer, covered for 15 minutes.
4. Add the salt, pepper, cooked millet and parsley. Cook 5 minutes longer.
4 servings
kwvegan vegan