GLUTEN FREE RECIPE
Serves 3-4
- ½ cup kidney beans
- 1 3 inch piece Kombu
- 1 cup cooked millet
- 2 cups water
- ½ tsp salt
- ¼ cup olive oil
- ¼ cup lemon juice
- Small handful chopped parsley
- Small handful green beans
- 2 zucchini diced into half moons
- 1 carrot dice
- 1 medium pinch arame
- 2 TB Mirin
- 2 TB Tamari
- Soak kidney beans for 6-8 hours. Drain and rinse, place in a pot and cover with water until slightly above the beans. Add kombu. Cook for 40 minutes or until soft.
- Rinse millet. Place in pan and turn on heat. Dry toast until fragrant. Add 2 cups water and ½ tsp salt and cook for 22 minutes or until all water has be absorbed.
- Place arame in water and let soak for 10 minutes
- Place olive oil and lemon juice in a measuring cup, chop parsley and set aside.
- Place arame, zucchini, green beans and carrots in a steaming tray and steam for 5-8 minutes.
- Once beans are done, turn off heat.
- Once millet is done, add olive oil, lemon juice, parsley, green beans, zucchini, carrots arame and finally the beans. Season with Mirin and Tamari.