Millet Stew in Multigrain Bread Bowls

Millet Stew in Multigrain Bread Bowls

About this recipe

“Millet Stew in Multigrain Bread Bowls is a hearty and wholesome meal made with nutritious millet, fresh vegetables, and flavorful herbs, served in freshly baked multigrain bread bowls for a healthy and satisfying dinner.”

Millet Stew in Multigrain Bread Bowls is a nourishing millet-based dish prepared using fiber-rich millet, colorful vegetables, wholesome herbs, and multigrain bread. Rich in dietary fiber, vitamins, and essential nutrients, this comforting meal provides balanced nutrition while supporting a healthy lifestyle. Millets are naturally rich in essential nutrients, support digestive health, help maintain healthy blood sugar levels, provide sustained energy, and promote overall wellness.

Ingredients

wild yeast water:

  • 1/4 cup organic Grapes
  • 1/2 cup bottled Water
  • 1/2 tsp Sugar

for bread dough:

  • 1 cup (125 gm) multigrain Flour
  • 6 1/2 tbsp (95 ml) wild Yeast water
  • 1/2 tsp (3 gm) Salt
  • 1 tsp (5 ml) Olive oil

FOR Millet STEW:

  • 1/4 cup Foxtail Millet
  • 1 Potato, peeled and diced
  • 1 Carrot, peeled and diced
  • 1 red Onion, peeled and diced
  • 2 Tomatoes, roughly chopped
  • 1/4 cup cut green beans
  • 3/4 cup vegetable stock
  • 1 tsp Olive oil
  • 2 tbsp fresh herbs
  • 1/4 tsp Pepper powder
  • to taste Salt

Instructions

Step 1

Use The Fresh Start Wellness Cafe's Foxtail Millet Rice (Thinai) for this recipe.
Prepare wild yeast water by fermenting grapes, sugar, and water for 3–6 days until bubbly and fragrant.
Step 1 photo 1

Step 2

Make the starter by mixing flour with strained yeast water; rest for 4 hours.

Step 3

Prepare the dough by adding the remaining flour, yeast water, salt, and oil; knead until smooth.

Step 4

Place the dough in a greased bowl and let it rise until doubled.

Step 5

Divide the dough into 5 portions and let them rest for 15 minutes.

Step 6

Shape each portion into a disc, place over inverted greased muffin cups, and let rise for 30 minutes.

Step 7

Brush with olive oil, sprinkle herbs, and bake at 180°C for 15–18 minutes until golden. Cool completely.

Step 8

Heat oil in a saucepan and add vegetables, millet, herbs, salt, pepper, and vegetable stock

Step 9

Cover and cook for 20–25 minutes until the millet and vegetables are tender; fluff gently with a fork.

Step 10

Serve the hot millet stew in the prepared multigrain bread bowls.

References-courtesy cook pad.
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