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Millet Stew
Servings:
4person/s
Ingredients:
1 cup hulled millet,4 large russet potatoes,2 bunches kale, 1 Lg onion,1 bunch celery, Ghee (clarified butter) or sesame oil2 cloves of garlic, 1 tbs of ground cumin, 1tbs ground corriander, 1 tbs italian spices, 1 tea ground ginger, 1/2 tea cinamon, 1 tea salt (or more to your taste)What makes this recipe special?:
This recipe came about when a couple of my freinds were feeling sick at the change of the season. They needed to eat light soupy food and still wanted it to taste like a hardy meal. I was planning a millet meal and veggie meal for that day. All the ingredients translated into a magnificent stew. It went down well especially with a little extra garlic for good immunity!!!
Directions:
In a med - large pot:
1.Add 6 cups of filtered water to one cup of millet -and 1 tbs of ghee or oil and 2 teas of salt
2.wash, scrub the potatoes
3.Cut the potatoes into bite size chinks
4.Wash and slice(in width) the celery
5. Wash the kale very well
6. Chop up the kale also in to bite size pieces
7. Chop up the onion and garlic
8. Add all the vegetables into the pot of water and millet
9. Bring to the boil
10. After it boils turn the heat down to low (simmer) and add the spices stirring frequently
11. Cook until the potatoes and millet are soft!!
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