Millet with Black Beans and Vegetables

Ingredients:
1/4 cup of millet (or quinoa)
1 can black beans, drained and rinsed
2 T minced fresh ginger
Kosher salt
1 c water

2 shiitake mushrooms, sliced
2-3 baby carrots, chopped
2 baby bok choy, sliced
1/2 shallot, sliced
2-3 T chopped red cabbage
Fresh ground black pepper
Garlic, minced (optional)

Splash rice vinegar
Olive oil

Supplies:
Cutting Board + Knife
Hot plate + Pot + Lid
Pan + Spatula

Directions:

In a small pot, combine millet with black beans, water, ginger and water.  Bring to boil, then reduce heat, and simmer covered until water is absorbed.  Remove from heat and let sit.

Note:  The bean-millet mix will last for two meals - one for now and one for later when you saute up a few more vegetables.  If serving a guest, double vegetable amounts.

Then place pan on hot plate and heat olive oil, adding in garlic (optional) and shallot for about 30 seconds when pan is hot.  Add carrots and red cabbage and cook for a few minutes to soften.  Then add mushrooms, continuing to stir.  Finally, add bok choy until leaves soften and just begin to wilt.  Remove vegetables from heat.

Place half of the grain-bean mix on plate.  Top with vegetables.  Sprinkle with rice vinegar.  Enjoy!

Candida Modification:  Ditch the vinegar.