There's nothing better than a meal that is cheap and can be made in just one pot. People sometimes assume that to eat great food it has to be complex, take hours of prep and have an amazing presentation. Some of the best meals I've ever had have been made from a few simple ingredients. This recipe, originally from a book called Clean Start can be used with any variety of grain (such as rice or quinoa) and any type of bean or greens (such as swiss chard, mustard greens or spinach). Millet is packed full of protein and fiber and one package makes a huge serving. Aduki beans (also known as adzuki) are a delicious, red edible bean from an Asian plant that is also packed full of iron, fiber and protein. So, grab a few bucks and head to the store to make a savory meal that is sure to satisfy!
Millet, Beans, and Greens
1 cup millet
2 cups low-sodium vegetable stock
1/2 yellow onion, cut into 1/4-inch wedges
2 carrots, sliced into 1/8-inch rounds
1 cup cooked aduki beans
1 bunch collard greens, chopped into bite-size pieces
1-2 tbs. extra virgin olive oil
5-6 dashes apple cider vinegar (or ume plum vinegar)
1/4 cup toasted pumpkin seeds
Place millet in fine-mesh strainer, rinse and drain. Add millet to dry pot over medium-heat and stir a few minutes to toast. Add veggie stock and bring to a boil. Reduce heat and then add carrots, beans and collard greens on top of millet (but don't stir). Cover, increase heat to medium and continue cooking around 20 minutes, or until liquid is absorbed. Remove from heat, drizzle with olive oil and vinegar and fold to combine all ingredients. Serve topped with pumpkin seeds.