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Millet with Red Swiss Chard Leaves and Carrots

What you need: 

1 medium onion, chopped
2 carrots, chopped
1 bunch red swiss chard leaves, chopped (use also the stems)
1 cup millet
2 cups vegetable stock (don't put too much water, as the chard will leave its juice)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 Tbl. olive oil

What you do: 

In a medium pot, heat the olive oil. Saute the onion. Add the carrots and saute. Add the swiss chard. When the chard starts to leave some of its juice (after 1-2 min.), add the millet, the stock, the salt and the pepper. Bring to boil. As soon as it starts boiling, cover and cook for 10-15 min. Enjoy!
P.S. You can substitute the millet with quinoa. Its really good.

Preparation Time: 
Cooking Time: 
Recipe Category: 


Good and simple to make.  I love it. I made it with quinoa and next time I may add some herbs, not sure wich one yet, probably thyme or basil or a combination of both but it was still good. Instead of salt I used water and vegetable bouillon cube.


This was surprisingly good, and so easy to make. I thought it might need more salt at the end, but it was good without it. Red chard wasn't available so I used green. Toasted the millet a little and cooked it for 30 minutes. Let it stem in the pot for a while at the end too. For leftovers I'm going to add a few cooked black beans to it and see if they work with this dish.


I wasn't expecting raves for this, but after a few forkfuls  my husband said "This is wonderful. I'd definitely have this again." When I asked him would he would rate it, he said "five stars." So, five stars it is. This is a very simple meal and easy to make. I made it with the quinoa alternative, and I made the quinoa and the vegetables separately. I cooked the vegetables by sauteing them. On the side I served small patties of nature's burger with mustard. Yum!

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