Millet Paella

While preparing for this recipe, I learned that millet is usually the last grain left in a bird feeder... real appetizing... but as I've said before, I love experimenting with new grains. I'm definitely glad we gave millet a try. It has a yummy, nutty flavor! If you cook with millet, it's really important to remember to toast the grains first. Otherwise, the millet becomes "gluey."

2 cups millet

2 tablespoons olive oil

1/4-1/2 teaspoon cumin

1 medium onion, diced

2 teaspoons minced garlic

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 fennel bulb, diced

3 cups warm vegetable stock

salt and pepper to taste

1 15-ounce can kidney beans, rinsed and drained

1 can diced tomatoes, canned or fresh

3 cups spinach

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1. Put a soup pot over medium heat. Add the millet to the pot and toast until it begins to brown, about four or five minutes. When the millet begins to pop, remove from the pan and reserve.

2. Heat the olive oil in the pot and add the onion, garlic, peppers, and fennel. Saute for 3 minutes. Add the millet and mix well. Add the stock and reduce the heat to medium-low. Cook, covered, for 10-15 minutes.

3. Add the beans and tomatoes. Cover and cook 5 minutes longer, or until the millet is soft but not mushy. Stir in spinach before serving.

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recipe adapted from The Complete Vegan Cookbook