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This recipe is gluten-free

Black Bean And Millet Medley

A savory Southwestern entrée or side dish that is vegetarian, gluten-free, and provides a complete source of protein.

Black Bean and Millet Medley


3½ cups water
1 cup uncooked millet
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, diced
1 sweet yellow onion, chopped
1¾ cups cilantro, chopped
1 avocado, chopped
2½ cups drained unsalted canned whole black beans
5 tbs + 2 tsp freshly squeezed lime juice
4 tbs balsamic vinegar
3 tbs olive oil
2 tsp top flake coarse salt
½ tsp black pepper
½ tsp ground cumin

Preparation Instructions

Bring water to a boil in a medium saucepan and add in uncooked millet. Allow water to come to a boil again and then cover saucepan and reduce heat to low to medium low. Cook covered for 30 minutes or until the millet absorbs all the water in the saucepan. Remove from heat and allow millet to cool uncovered for 30-45 minutes. Break up clumps and fluff cooled millet with a fork. The final cooked millet amount will be around 4 cups.

Add chopped bell peppers, tomatoes, onion, and cilantro, to a bowl and toss to mix. Avocado can be added at this time as well if dish will be served immediately; otherwise wait until just before serving to add avocado in order to avoid unwanted browning. Drain black beans and add to the vegetables. Squeeze juice from 3 medium limes and mix with balsamic vinegar and olive oil. Pour over the vegetables. Add salt, black pepper, and cumin and then mix in cooked millet until everything in the mixture is well dispersed. Serve immediately or chill until serving.

Yields 16 (6.9 oz) servings


This is my favorite millet recipe, much better than apple pie!

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