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SUMMER MILLET – Italian Flavor

November 10, 2014

In large pot sauté until purslane is only partially cooked:

2 cups Purslane, chopped

1/2 cup Green Onions, chopped

1 1/2 tsp. Sea Salt

1/4 tsp. Black Pepper, ground

1/2 tsp. Rosemary, dried, ground

1/2 cup Olive Oil

 

Add and lightly cook but keep firm:

1 cup Summer Squash, cut to any desired size

1 cup Green Pepper, cut to any desired size

 

Add tomatoes & fresh herbs but just heat, not cook:

2 cups Tomatoes, chopped

1/4 cup fresh Oregano leaves whole, no stems

1/4 cup fresh Thyme leaves, no stems

 

Add:

4 cups Millet, already cooked in herb broth

1 cup Adzuki beans, already cooked in herb broth (or substitute with cooked chicken or white fish pieces)

 

Serve warm or room temperature.




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