Mid-Week Millet

Toasted crushed almonds with sesame, chickpeas and vegetables, almond sauce and millet is a meatless "my plate" meal that is filling and tasty.  The recipe is based on Clean Eating Magazine's Kung Pao recipe.  

Chickpea & Vegetable Stir-Fry over Sesame Millet

(Serves 2 1/2)

Sauce
Mix vinegar, soy sauce, broth, almond butter, arrowroot, maple syrup and sesame oil.
2 tablespoon white wine vinegar
2 tablespoon soy sauce, reduced sodium
2 tablespoon low sodium vegetable broth
1 tablespoon almond butter, no added salt
1 tablespoon arrowroot
1 1/2 teaspoon maple syrup
1 teaspoon sesame oil

Stir chickpeas and carrots into sauce and set aside.
1/2 cup chickpeas (I cooked mine from dry beans without salt)
1/3 cup sliced carrots, microwaved 2 minutes and drained

To cook millet, bring water to a boil.  Add millet, reduce heat and simmer for 15-20 minutes until all the water is absorbed.
3 tablespoon millet
2/3 cup water

Stir fry vegetables in a large skillet, first stir frying celery for 3 minutes.
1 stalk celery, diced
Add garlic and mushrooms.  Cook 2 minutes. 
1 garlic clove, minced
4 button mushrooms, sliced
Add peppers and broccoli.  Cook 1 minute.
1/2 bell pepper, seeded and cut in strips
1 broccoli stalk, peeled and shredded
Stir in spinach and parsley.
1/3 cup spinach leaves, stems removed
1/4 cup parsley leaves 
Stir in chickpea, carrot and sauce.  Heat 1-2 minutes.

Toast almonds and sesame seeds.  Crush.
1 teaspoon almonds
1 teaspoon sesame seed

Serve chickpea vegetable mix over millet.  Sprinkle with almonds and sesame.