Millet and Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 400 g potato (s)
- 1 onion (s)
- oil
- Parsley, frozen or fresh
- 1 can kidney beans
- 1 can corn, 425 g
- 500 g tomatoes, passed
- 700 ml vegetable stock
- salt and pepper
- Paprika powder
- 1 teaspoon caraway seeds
- 150 g millet
Print Recipe
Pin Recipe Instructions
- Wash, clean and dice the peppers. Peel and dice the potatoes and onion. Drain the kidney beans and corn, rinse the kidney beans.
- Heat the oil in a saucepan and sauté the onion in it. Then add peppers and potatoes and cook for 2-3 minutes.
- Add kidney beans, corn, tomato sauce and vegetable stock. Season to taste with the spices. Now add the washed millet and let everything simmer for about 15 minutes.
- Garnish with frozen parsley or chopped fresh parsley.
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