|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Jessy's Most Awesome Mexi-Millet....
 I know I promised summer meals! But it's cold.....and not summery at all here so I'm going to interrupt with this short post to tell you that you absolutely must make Jessy's Spicy Mexi-Millet! Bossy aren't I? But it is seriously fantabulous (yes, I still like to make up words)!!! I made a couple of small changes. *I put in slightly less than half a cup of beans because I don't think I could handle that many. *I used a red onion because I read the recipe wrong, bought yellow capsicum as well as green and didn't have any yellow. *I went with the Red Kidney Bean option because that's what was in the freezer. *I left out the Chilli Powder *I only used 1/2 tsp Cumin, 1/8 tsp Onion Powder and 1/8 tsp Garlic Powder. *I only used 1 clove fresh Garlic *I added about 2 1/2 cups finely chopped English Spinach And at the end I served it with Pita Crisps (home made) seasoned with salt and pepper, some extra capsicum, onion and tomato salsa and a dollop of Guacamole and sour cream (cashew, not pictured). YUM!!! Plus yay! Thank you Jessy for showing me that millet can be yummy! And not mushy! Every time I've ever cooked millet in the past, it has been a big ball of mush in the bottom of the pan. This was perfect and very much like couscous. Definitely a new favourite! Double yay, it's gluten free if you use corn tortilla's for the crisps! 
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(1 vote)
Recipes
Questions answers