Cabbage and Parsnip Millet
Try this delicious recipe!
4 cups vegetable stock
1/2 cup water
1 1/2 cups millet
1 tbsp. coconut oil
2-4 tbsp. water (as needed)
1/2 cup onion, chopped
1 shallot, chopped (if you don’t have this, leave it out)
2-3 carrots, peeled and chopped
3 celery stocks, chopped
4 cloves garlic, finely chopped
2 t. thyme (fresh or dry)
2 t. rosemary (fresh or dry)
4 cups purple cabbage, chopped
3 parsnips, peeled and chopped
Braggs Liquid Aminos (as needed)
Bring vegetable broth and water to a boil. Add millet and bring the pot back to boil. Reduce heat to medium and cover. Cook for 20 minutes or until millet is tender and veggie stock is absorbed.
As millet is cooking, add 1 tbsp. coconut oil to a large skillet. Saute onion, shallot, carrots, parsnips, celery and garlic over medium heat for 7-8 minutes (stirring constantly and adding 1 tbsp. of water at a time if veggies start to stick). Add thyme, rosemary and cabbage; continue cooking, stirring frequently until cabbage is tender (around 10 minutes). Add the cooked millet and saute for another 5 minutes. Season with salt, pepper or Braggs as needed.
Serve alone, with baked chicken or place over a huge green salad and add your favorite dressing. My favorite dressing: 2 parts extra virgin olive oil, one part red wine or balsamic vinegar and salt and pepper.
This recipe serves 4-6.
Besides the fact that it is just fun to try something new, millet is a nutritional powerhouse, especially when it comes to magnesium, phosphorus, calcium, fiber, B vitamins and antioxidants. In addition, millet works as a prebiotic (aids digestion), provides serotonin, and helps hydrate the colon. Add all the nutrient rich veggies, and this recipe tops the nutrition charts! Enjoy!