Recipe By JanetK
Rating
Published Apr 4th
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 12 servings Calories 380.9

Delicious main dish featuring millet, mung beans, assorted vegetables, flavors and cheese. Yummy! My husband won a local cooking contest with a similar recipe.

Recipe Ingredients

  • 9 cups water, divided
  • 2 cups dried mung beans
  • 2 ½ cups millet
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 carrot, shredded, or more to taste
  • ⅓ bunch chopped flat-leaf parsley
  • 2 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger, grated
  • 2 teaspoons dried basil, or more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon cayenne pepper
  • 2 cups chopped tomatoes
  • 2 teaspoons salt
  • ground black pepper to taste
  • 2 cups shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Bring 4 cups water and mung beans to a boil in a pot; cover, reduce heat to medium-low, and simmer until beans are tender, 45 to 60 minutes.
  2. 2 Bring 5 cups water and millet to a boil in a separate pot; cover, reduce heat to medium-low, and simmer until water is absorbed and millet is tender, 10 to 20 minutes.
  3. 3 Heat oil in a skillet over medium heat; cook and stir onion, green bell pepper, celery, carrot, parsley, garlic, ginger, basil, oregano, cumin, curry powder, and cayenne pepper until vegetables are slightly tender, 5 to 10 minutes. Stir tomatoes, salt, and pepper into vegetable mixture.
  4. 4 Mix mung beans, millet, and Cheddar cheese into vegetable mixture; cook and stir until cheese is melted, 2 to 3 minutes.

Nutrition Facts

  • Calories 380.9
  • Carbohydrate 55.2 g
  • Cholesterol 19.8 mg
  • Fat 9.9 g
  • Fiber 11.1 g
  • Protein 18.8 g
  • Saturated Fat 4.5 g
  • Sodium 536.1 mg
  • Sugar 2.6 g

Reviews

  1. I only used a little cumin (not a fan), a little curry & no cayenne because I can't have anything hot-spicy. It's a little bland that way, but very healthy. I may try adding a little more salt.
  2. I used only fresh herbs and two to three times as many as the recipe called for. I used the herbs to create a red sauce based on tomato sauce and tomatoes and mixed the mung beans into the sauce with the spices. Lastly I did not mix the cooked millet (to which I added - Read more ...
  3. I bought mung beans to experiment with and I've never cooked with millet so this seemed like the perfect recipe to get mad scientist on. Following the recipe as it was written yielded a huge colorful but bland pile. I did everything I could to liven the taste up: I doubled the onion and green - Read more ...
  4. absolutely delicious! I made this for may husband who only likes deep fried foods and desserts and he loved it. I made a bit of alterations to it. I added two small cans of tomato paste and equal amounts of water to it at the very end as well as 1 tsp each of garlic - Read more ...
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