This vegan Millet Primavera recipe is an old favorite of mine that I’ve been making since my beginnings in plant-based nutrition. As with most all of my vegan recipes, you can find all the ingredients in your local grocery store, and you may possibly have them in your kitchen right now! This recipe is from “Whole Food American Favorites.”
Millet Primavera
1 cup millet, uncooked
1 onion, chopped
1–2 cups chopped mushrooms, cremini or white button
3 cloves garlic, minced
4 carrots, halved lengthwise and sliced
3 cups small cauliflower florets
3 cups small broccoli florets
2 14 oz. cans diced tomatoes
2 cups frozen peas
1 T dried basil
1/4 t black pepper
1/3 cup pine nuts, coarsely chopped
2 T lemon juice
Sea salt
Boil 2 cups water in a small saucepan. Add millet, reduce heat to low, cover, and simmer 20 minutes until tender.
In a large pan over medium-high heat, sauté onion and mushrooms in 1/4 cup water for 2 minutes. Add garlic and remaining raw vegetables, and cook until vegetables are tender. Add more water if needed to keep from sticking.
Add tomatoes, peas, basil, and pepper. Cook 5 more minutes.
Mix in cooked millet, pine nuts, lemon juice, and salt to taste.
