Date: Sun, 03 Apr 94 20:04:36 CDT
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
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.