|2 servings||calories per servings 460||protein serving 14 g||carbs per serving 78 g||total fat per serving 10 g|
Millet, a gluten-free grain, has been a staple cereal for thousands of years. These days you’ll frequently find millet as the main component of bird seed – but this ancient superfood definitely isn’t just “for the birds.” It’s mild and slightly nutty, and versatile enough to make friends with just about any produce that’s in season. Kohlrabi is related to turnips, broccoli and cabbage, and tastes a bit like all three combined. Combined with the savory flavors of dried tomato and Bragg Liquid Aminos, this heart-healthy skillet is tasty and nourishing.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Peel kohlrabi. Cut into bite-size pieces.
• Remove stems from greens, and finely chop. Cut leaves into bite-size pieces; keep separate from stems.
• Finely chop green onion, keeping white and green parts separate.
• Peel and mince garlic.
Place a deep skillet with lid (or a wide-bottom saucepot) over medium-high heat. Add 1 tbsp. olive oil. When oil is hot, add kohlrabi in a single layer. Cook without disturbing until golden on bottom, about 2 minutes.
Add greens stems, onion whites and garlic. Cook, stirring, until whites begin to become translucent, about 2 minutes.
Reduce heat to low. Stir in millet, dried tomato, wine, liquid aminos, spice blend and 1/4 teaspoon PeachDish Salt.
• Stir in 2 cups water.
• When mixture simmers, cover skillet, and cook 15 minutes.
• Stir well. Add greens leaves. Cover, and cook until liquid is absorbed and millet is tender, about 15 minutes.
• Fold in onion greens. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide between 2 bowls, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...