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Kidney Bean Stew with Millet Pilaf Recipe

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This recipe for Kidney Bean Stew with Millet Pilaf, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups millet
2 1/2 cups water
1/2 tsp. salt

For the stew:

2 tbsp. olive oil
2 large onions, peeled and chopped
4 carrots, scraped and sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup kidney beans, soaked and cooked or 2 cans (about 3 cups) kidney beans
2 cups canned tomatoes
Salt and pepper
Parsley for garnish

Directions:
Directions:
Put the millet into a dry saucepan and toast over a medium heat for about 5 minutes, stirring all the time. The grains will brown lightly and some will start to "pop". Add the water and salt and bring to the boil. Cover the saucepan, turning down the heat and leave to cook for 15 - 20 minutes, until the millet is fluffy and has absorbed all the water. Meanwhile prepare the stew. Heat the oil in a large saucepan and fry the onions, carrots and peppers gently, cover the saucepan, for 15 - 20 minutes, until tender. Stir from time to time. Drain the beans, keeping the liquid. Add the beans and tomatoes to the vegetables and season to taste. Cook over a low heat for 5 - 10 minutes, until heated through, adding a little of the reserved liquid if necessary. Serve the millet with the stew; sprinkle with chopped parsley

Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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