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 min
  • Total Time 35 min
  • Servings 4

Ingredients

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.

Expert Tips

If you're watching your sodium intake, use reduced-sodium soy sauce. You'll reduce the sodium content to 870 milligrams.

Use any frozen vegetable combination you like.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
275
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
1790 mg
1790 %;
Total Carbohydrate
61 g
61 %
(Dietary Fiber
8 g
8 %
),
Protein
9 g
9 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
70%;
Calcium
6%;
Iron
18%;
Exchanges:
4 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.