Ingredients
5
cups vegetable broth
2
tablespoons soy sauce
1
cup diced red potato
1
cup uncooked millet
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
4
garlic cloves, finely chopped
1
bag (1 pound) frozen carrots, cauliflower and red bell pepper
Preparation
Heat broth and soy sauce to boiling in 4-quart Dutch oven. Stir in remaining ingredients.
Heat to boiling; reduce heat to medium. Cover and cook 12 to 16 minutes, stirring occasionally, until millet and potatoes are tender.
