Millet with Black Beans & Vegetables

Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes
Millet with Black Beans & Vegetables


  • 1/2 cup Eden Millet
  • 4 whole Eden Shiitake Mushrooms, soaked in 2 cups warm water for 20 minutes
  • 15 ounces Eden Black Beans, rinsed and drained
  • 1/4 tsp Eden Sea Salt
  • 2 Tbsp minced fresh ginger root
  • 2 cups boiling water, for blanching vegetables
  • 2 medium carrots, sliced into 1/8" rounds
  • 2 pieces baby bok choy, cut into large bite-size pieces
  • 1/2 cup shredded red cabbage
  • 2 scallions, thinly sliced
  • 1/8 tsp Eden Black Pepper
  • 1/4 cup pan roasted organic sunflower seeds


Slice the shiitake, discard stems and reserve the soaking water. Place millet, shiitake, shiitake soaking water, 1/4 teaspoon sea salt and ginger in a saucepan. Cover, bring to a boil, reduce flame to medium-low and simmer 20 minutes. Add beans and cook another 5 minutes. Turn off flame and let rest 10 minutes. Place 2 cups water in a small saucepan and bring to a boil. Blanche carrots for 2 minutes. Add bok choy and blanche 2 minutes. Remove from water and rinse under cold water to set the colors. For the dressing, whisk oil, vinegar and sea salt together in a small bowl. Place the millet in individual serving bowls and top with and blanched vegetables and raw cabbage. Pour dressing over and sprinkle with scallions and sunflower seeds.

Nutritional Information

Per serving - 356 calories, 20 g fat (46% calories from fat), 11 g protein, 42 g carbohydrate, 12 g fiber, 0 mg cholesterol, 388 mg sodium

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