Tiva Luckett


Millet Miso Vegetable Stew

2 teaspoons sesame oil
1 cup coarsely cut onion
1 cup coarsely cut carrot
1/2 cup coarsely cut celery
1/2 cup coarsely cut sweet red pepper
6 cups vegetable stock
1 cup of Millet, dry-roasted
1/2 teaspoon sea salt
2 tablespoons barley miso
2 tablespoons tamari or soy sauce
2 tablespoons wine (optional)


Dry roast the millet over medium heat. Be sure to stir frequently with a wooden spoon to prevent burning. Monitor carefully till millet begins to brown slightly and gives off a nutty smell. Remove millet immediately from the heat to prevent further roasting and set aside in a bowl. Heat a soup pot over medium-high heat. Sauté vegetables, adding them one at a time in the order listed. Add vegetable stock and bring to a slow boil. When the stock beings to boil add millet and sea salt and simmer for 30 minutes. Season with miso, tamari, and wine before serving, add sesame oil at the end.

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