Savory Millet and Potato Stew

Savory Millet and Potato Stew

Hey, you! Check out this stew! Carrots, cauliflower, red bell pepper and a touch of soy and fresh thyme flavor this meatless main dish.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

5
cups vegetable broth
2
tablespoons soy sauce
1
cup diced red potato
1
cup uncooked millet
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
4
garlic cloves, finely chopped
1
bag (1 pound) frozen carrots, cauliflower and red bell pepper
  1. Heat broth and soy sauce to boiling in 4-quart Dutch oven. Stir in remaining ingredients.
  2. Heat to boiling; reduce heat to medium. Cover and cook 12 to 16 minutes, stirring occasionally, until millet and potatoes are tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
If you're watching your sodium intake, use reduced-sodium soy sauce. You'll reduce the sodium content to 870 milligrams.
Substitution
Use any frozen vegetable combination you like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 275
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 1790 mg;
  • Total Carbohydrate 61 g
    • (Dietary Fiber 8 g,
  • Protein 9 g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.