BLE – Millet Veggie Skillet

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This recipe has been modified using BLE structured meal planning. 

Each Serving Provides:
1 grain serving            6 oz vegetables           1/3 fat serving

Ingredients

(makes about 44 oz / 5 servings)

(5 grain)          5 oz millet 

(free)               1 Tbsp mushroom powder (make your own)

(free)               2 ¼ cup water

(partial veg)    4 oz onions, chopped

(free)               1 clove garlic, minced

(partial veg)     4 oz celery, chopped

(partial veg)    4 oz red pepper, diced

(partial veg)    8 oz frozen corn, thawed

(3 fat)              1½ oz tahini

(free)               2 Tbsp ume plum vinegar*

(free)               ½ tsp Sambal Oelek or Sriracha chili paste, optional

Instructions

  1. Rinse millet. Add millet to a preheated pan. It’ll take a few minutes for the water to evaporate, then stir the millet around until it’s lightly toasted.
  2. Add water and mushroom powder then cover and cook until soft.
    • Stove Top about 50 minutes.
    • Instant Pot set on manual for 10 minutes then let pressure drop naturally.
  3. While millet is cooking, sauté onions until they caramelize. Add garlic and stir about briefly, taking care to not let the garlic burn.
  4. Add the celery and cook until it’s tender.
  5. Add red peppers. Cook briefly. 
  6. Add then mix tahini into the cooked millet to melt it, then transfer the millet to the skillet.
  7. Add the corn, ume plum vinegar, and chili paste. Stir to combine.
  8. Weigh the total recipe then divide it into 5 equal servings.
  9. Serve hot. Store leftovers in refrigerator and use within one week or freeze.

Note

Ume Plum Vinegar adds a salty, fruity, tangy flavor. Also great on salads and steamed vegetables. Available in most health type food stores or shop on line.