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

1. 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.
2. 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.
3. Place arame in water and let soak for 10 minutes
4. Place olive oil and lemon juice in a measuring cup, chop parsley and set aside.
5. Place arame, zucchini, green beans and carrots in a steaming tray and steam for 5-8 minutes.
6. Once beans are done, turn off heat.
7. Once millet is done, add olive oil, lemon juice, parsley, green beans, zucchini, carrots arame and finally the beans. Season with Mirin and Tamari.