Veggie Millet Skillet

By Jean Sumner


1 cup millet, uncooked
1 large onion, minced
6 garlic cloves, minced
1 Tablespoon olive oil
¼ bunch cauliflower
1 bunch kale
1/3 bunch broccoli, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups beef bone broth
1 teaspoon dried parsley
1 teaspoon dried basil
Nutritional Yeast


Cook the millet in 2 cups beef bone broth. Set aside

In a skillet, heat the olive oil, onion, and garlic over medium heat. Saute for 4-5 minutes, stirring frequently. Add the remaining vegetables and saute for 10 minutes.  Or until soft.  Stir in the parsley and basil and cooked millet.

Serve topped with nutritional yeast.



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