Baby Bok Choy & Black Beans over Millet

This is the first time using millet and baby bok choy.  The baby bok choy is really easy to cook and has a wonderful buttery flavor.  The millet is also easy to cook, and has a wonderful nutty texture.


2 cups millet
4 cups vegetable broth
1 ½ t. onion powder
1 t. salt
1 T. dried onion flakes
1 T. dried parsley

4 baby bok choy, halved
1 red pepper, diced
1 onion, sliced thinly
1 sweet potato, peeled and julienned
1 cup veggie broth
2 cloves garlic, minced
1 can black beans drained


Prepare the millet first.  In a large skillet place the dry millet in skillet and cook over high heat.  Pretty soon the millet will start to make a popping sound.  Stir frequently and brown the millet. 

Once the millet is mostly tanned color, add 4 cups of vegetable broth, onion powder, salt, dried onion flakes and the dried parsley.  Reduce the heat to low, cover and cook for approximately 30 to 35 minutes until millet is desired


In another large skillet place the baby bok choy, onion, sweet potato and approximately ½ cup of water and cook for about 3 or 4 minutes on medium high heat.  Stir in the minced garlic.

Pour in the veggie broth and the red pepper and cook another 3 or 4 minutes. 

Reduce the heat to low and stir in the black beans and cover.

Spoon a nice size helping of millet on the plate and cover with baby bok choy and black bean mixture and serve.