stormkeeper_lovedoris (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
stormkeeper_lovedoris) wrote2007-08-26 03:46 pm
stormkeeper_lovedoris) wrote2007-08-26 03:46 pm
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Recipe of the month - millet with artichoke hearts and vegetables
It has been ages since I've posted any recipes. Here's one I love. It's from “1001 Low-Fat Vegetarian Recipes” by Sue Spitler. If you love artichokes, this is the recipe for you. I actually omit the eggplant from the recipe so that I can allow the artichokes to really be the star of this dish. Oh, and you’ll probably need to go to a health food store to find millet, but I bet you can substitute any grain (like rice) for the millet.
One-half cup millet
One-and-three-quarters cups, broth
2 cans (15 oz each) artichoke hearts, cut into halves and drained
1 tbsp margarine (or one tsp and a half of olive oil)
One-fourth tsp garlic powder
2 medium onions, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1 medium eggplant, unpeeled, cut into 1 inch pieces
1 medium zucchini, sliced
1 bay leaf
2 tbsp finely chopped parsley
Salt and pepper, to taste
1. Cook millet in large skillet over medium heat until toasted, 2 to 3 minutes. Add one-and-one-fourth cup of the broth and heat to boiling; reduce heat and simmer, covered, about 15 minutes. (Until millet is tender and broth absorbed). Remove from heat and let stand, covered, 10 minutes
2. Saute artichoke hearts in margarine or oil, in large skillet, until browned – about 5-7 minutes. Remove from skillet and sprinkle with garlic powder
3. Add onions, bell pepper, and garlic to skillet; sauté until tender, 5-7 minutes. Add remaining broth, remaining veggies, bay leaf, and parsley; heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, 15-20 minutes
4. Add millet and artichoke hearts to skillet; cook until hot through, about 4 minutes. Discard bay leaf and season to taste w/ salt and pepper.
One-half cup millet
One-and-three-quarters cups, broth
2 cans (15 oz each) artichoke hearts, cut into halves and drained
1 tbsp margarine (or one tsp and a half of olive oil)
One-fourth tsp garlic powder
2 medium onions, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1 medium eggplant, unpeeled, cut into 1 inch pieces
1 medium zucchini, sliced
1 bay leaf
2 tbsp finely chopped parsley
Salt and pepper, to taste
1. Cook millet in large skillet over medium heat until toasted, 2 to 3 minutes. Add one-and-one-fourth cup of the broth and heat to boiling; reduce heat and simmer, covered, about 15 minutes. (Until millet is tender and broth absorbed). Remove from heat and let stand, covered, 10 minutes
2. Saute artichoke hearts in margarine or oil, in large skillet, until browned – about 5-7 minutes. Remove from skillet and sprinkle with garlic powder
3. Add onions, bell pepper, and garlic to skillet; sauté until tender, 5-7 minutes. Add remaining broth, remaining veggies, bay leaf, and parsley; heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, 15-20 minutes
4. Add millet and artichoke hearts to skillet; cook until hot through, about 4 minutes. Discard bay leaf and season to taste w/ salt and pepper.