Millet with Garlic Dill Veggies

Ingredients

1 cup millet

2 cups water

1 Tbs safflower oil

1 cup fresh green beans

2 cups savoy cabbage, chopped

1/2 cup kale, chopped

1/2 cup raw pumpkin seeds

3 cloves garlic, pressed

1/4 cup cream cheese

1/2 cup corn

2 Tbs olive oil

2 Tbs fresh dill, minced

Directions

1. Roast millet in a dry pan over medium low heat for 3-4 minutes

2. Place roasted millet and 2 cups of water in a large saucepan, bring to boil, cover, reduce heat, and simmer for 10-12 minutes

3. Meanwhile, saute cabbage, green beans, and kale in safflower oil for 5 minutes, until tender (may need to add a small amount of water to steam green beans if they are thicker)

4. Add garlic, pumpkin seeds, cream cheese and corn, saute 2 minutes

5. Mix in cooked millet, dill, and olive oil

This is a super quick and healthy supper. We just got groceries yesterday, so we had a bunch of fresh veggies on hand, which always make cooking more enjoyable. This was my first time cooking with millet. I had read about it in several of my cook books, so I thought I would give it a try. I will definitely be using it again because it cooks so fast and it has such a nice creamy and comforting texture. The millet smelled really great when I was roasting it. I think it's alway nice to have several different grains in your pantry because they are great for quick meals. All you need are some veggies and a protein and you have a complete meal. The cream cheese was added because I needed to use it up and I thought it would add a nice creaminess. It's not something you have to have.