summertime stew

[Guest guest]

Got this to work with millet instead of cous-cous, and I get several meals out

of it. This dish is good for using the dented cans from your grocer’s

clearance shelf, and fresh veggies that are in season. I often use frozen

veggies so that I don’t forget about fresh items only to find biology projects

in the depths of my fridge. For me, this is a recipe, as I use herbs and

veggies that sound good and are available, and don't bother to measure.

 

Summertime Stew

Bring 1 cup millet and 2 cups water to boil and reduce heat, cover and simmer

for perhaps fifteen minutes.

 

Meanwhile, saute garlic and onion along with other minced/sliced vegetables in a

bit of olive oil and vinegar; add herbs as desired. Add this mixture and a can

of diced tomatoes to the millet and simmer for another 20-30 minutes. Canned or

cooked beans can also be added.

 

With more millet, this can be quite firm and used as a sandwich filling; it also

chills well and can be eaten for lunches.