Even though fall feels like it is officially here, our garden still thinks it's summer. We're still harvesting bell peppers, tomatoes, chard, kale, basil, and oregano. Soon, the turnips & beets will be ready, and another row of spinach is growing quickly.
I'm completely ready to start eating pumpkin & apple everything, but I still want the summer flavors for as long as possible.
We have purple & green bell peppers, so I used one of each for this recipe. The jalapeno is from my in-laws' garden and the onion is from ours. Both the carrot and garlic are store bought, though. Mom did grow garlic up at the cabin, though!
Later this afternoon we're heading to a house warming party that's about 1.5 hours away, so I wanted to bring something that wouldn't spoil in the car and would be tasty at room temperature. This medley has a lot of health benefits, of course from the veggies, but also from the millet.
Millet is a great source of manganese, phosphorus, and magnesium. This gluten free grain also aids in heart health, repairing of body tissues, preventing gallstones, and providing fiber in the diet.
Added bonus: it's cheap, and quick & easy to cook!
Serves 8-10
1 c millet
2 1/4 c water
1/4 tsp salt
2 bell peppers, chopped
1 medium yellow onion, chopped
2 carrots, chopped
1 T minced garlic
1 jalapeno, seeded & chopped
3/4 tsp black pepper
3/4 tsp sea salt
1/4 c fresh oregano (or 1 T dried)
3 T white balsamic vinegar
In a small saucepan over medium heat, lightly toast millet to bring out its flavors. Once the millet releases an aroma, add water and salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is completely absorbed.
Combine all vegetables in a non-stick skillet and cook for about 5 minutes, stirring occasionally. Vegetables should still be crisp but no longer raw. Add pepper, salt and cooked millet. Stir to combine. Sprinkle with fresh oregano and drizzle white balsamic vinegar on top. Serve hot, if desired, or refrigerate and serve cold.
