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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

VEGETABLE FRIED MILLET (VEGETARIAN, GLUTEN-FREE) Recipe

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This recipe for VEGETABLE FRIED MILLET (VEGETARIAN, GLUTEN-FREE), by , is from 7 Day Detox, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanna Saddem

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 cups millet, cooked
1-2 carrots, chopped
1 onion, chopped
3 garlic cloves, chopped
½ cup frozen peas
3 tbsp olive oil
3 tbsp soy sauce, natural
½ cup chopped bok choy / you can also add cabbage or broccoli instead
Optional: other vegetables, Asian chili sauce

Directions:
Directions:
1. If you don’t have cooked millet, cook millet according to package instructions. The millet should be fluffy, not mushy.
2. While cooking the millet/ before starting chop all vegetables – start in this order: onion, garlic, if you have – broccoli or cabbage, carrot, bok choy, pepper - because you’ll be putting these vegetables in this order, you need to have them ready.
3. Once millet is cooked you can start with the fun part: In a large non-stick skillet with a lid, scramble the eggs at medium-high heat with some olive oil.
4. When eggs are ready, add onion and garlic and stir well together.
5. Add peas and millet, stir again.
6.Add 1 tbps olive oil and 2 tbsp soy sauce. Also if you have cabbage – now’s the time to toss it. Stir well and taste. Do you need salt? If the answer is yes, add 1 more Tbsp. soy sauce in the next step.
7. Add broccoli, carrot, bock choy and stir everything well, turn off heat and stir for a few more minutes.
8. Then you’re ready! Taste and add salt or pepper if you need. Serve with some Asian chilli sauce, if you’d want something spicier.

Number Of Servings:
Number Of Servings:
2-3
Personal Notes:
Personal Notes:
Can use quinoa instead of Millet.

 

 

 

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