Ingredients1 h 20 m servings 381
- Bring 4 cups water and mung beans to a boil in a pot; cover, reduce heat to medium-low, and simmer until beans are tender, 45 to 60 minutes.
- Bring 5 cups water and millet to a boil in a separate pot; cover, reduce heat to medium-low, and simmer until water is absorbed and millet is tender, 10 to 20 minutes.
- Heat oil in a skillet over medium heat; cook and stir onion, green bell pepper, celery, carrot, parsley, garlic, ginger, basil, oregano, cumin, curry powder, and cayenne pepper until vegetables are slightly tender, 5 to 10 minutes. Stir tomatoes, salt, and pepper into vegetable mixture.
- Mix mung beans, millet, and Cheddar cheese into vegetable mixture; cook and stir until cheese is melted, 2 to 3 minutes.
Per Serving: 381 calories; 9.9 55.2 18.8 20 536 Full nutrition
ReviewsRead all reviews 4
I only used a little cumin (not a fan), a little curry & no cayenne because I can't have anything hot-spicy. It's a little bland that way, but very healthy. I may try adding a little more sal...
I used only fresh herbs and two to three times as many as the recipe called for. I used the herbs to create a red sauce, based on tomato sauce and tomatoes and mixed the mung beans into the sau...
I bought mung beans to experiment with, and I've never cooked with millet, so this seemed like the perfect recipe to get mad scientist on. Following the recipe as it was written yielded a huge,...