1 cup millet, quinoa, or brown rice
2 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
1 tablespoon curry powder
3 cups low-sodium vegetable broth
1 15-ounce can garbanzo beans, drained and rinsed
2 tomatoes, chopped (or a 15-ounce can diced tomatoes)
1/2 teaspoon salt
Freshly ground black pepper, to taste
1 bunch kale, collards or spinach (or a mixture)
1 14-ounce can light coconut milk
Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20 to 25 minutes or until water has evaporated. Set aside. (This makes a lot, take out enough for a bowl for breakfast.)
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, jalapeno and garlic cook, stirring, until softened, about 5 minutes. Add curry powder and mix well to coat vegetables.
Add the broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and cook until wilted, about 5 minutes.
Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt and pepper to taste. Serve warm.
Per serving: 316 calories, 11g fat, 4g sat fat, 45g carbohydrates, 9g protein, 260mg sodium, 9g fiber, 125mg calcium
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
Milwaukee Web Design by Byte Studios