Menu

Savory Millet and Potato Stew

  • Save Recipe
Savory Millet and Potato Stew
  • Prep 10 min
  • Total 35 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Hey, you! Check out this stew! Carrots, cauliflower, red bell pepper and a touch of soy and fresh thyme flavor this meatless main dish.
Updated Jun 29, 2006

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you're watching your sodium intake, use reduced-sodium soy sauce. You'll reduce the sodium content to 870 milligrams.
  • tip 2
    Use any frozen vegetable combination you like.

Nutrition

275 Calories, 3 g Total Fat, 9 g Protein, 61 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
25
Total Fat
3 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
1790 mg
Potassium
550 mg
Total Carbohydrate
61 g
Dietary Fiber
8 g
Protein
9 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
18%
18%
Exchanges:
4 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved