CURRIED MILLET STEW | A: A | AB: A | B: OK | O: A
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A: A | AB: HB | B: HB
| O:
N
| A: N | AB: N | B: N | O: N
| A: HB | AB: N | B: N | O: HB
| A: HB | AB: N | B: N | O: O
| A: N | AB: HB | B: HB | O: O
| A: N | AB: N | B: N | O: N
| A: N | AB: A | B: N | O: N
| A: HB | AB: N | B: HB
| O: N
| A: N | AB: HB | B: HB | O: HB
| A: N | AB: N | B:
N
| O: N
| A: A | AB: HB | B: HB
| O:
A
| A: HB | AB: HB | B: HB
| O: HB
| A: U | AB: U | B: U | O: U
| A: N | AB: HB | B: HB | O:
HB
| A: N | AB: N | B: N | O: HB
| A: N | AB: N | B: N | O: HB
| A: A | AB: A | B: HB
| O: HB
| |
In a Dutch-oven: heat ghee on low temp. Add thyme and anise - let it sizzle for about 30 seconds. Add fresh grated ginger and curry. Don't brown this, just let the spices release their flavor.
Add veggies and stir them around in the spice , then the millet and repeat.
Add water (about 2 inches above the veggies, or more if you prefer soupy) and bring to a boil. Also, add the cooked navy beans.
Lower heat to a simmer, add chopped kale. Let simmer for about 25-30 minutes. Stir occasionally.
For meat eaters, I have made this with turkey tenders and it was delish. Just add pieces of turkey (or rabbit) right before the chopped veggies and let the meat get about half cooked beofre proceeding. When I'm ready to serve this, I put about 1-2 Tbsp. Bragg's, parsley, kelp., dulse, and cayeene in my bowl and ladle in soup. It is rather bland without these.
Copyright 2000 by ER4YT Recipe Project