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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