Millet and Black Beans

MILLET AND BLACK BEANS

1 t. olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 c. uncooked millet
2 c. vegetable broth
1 t. ground cumin
1/4 t. cayenne pepper
salt and pepper to taste
1 c. frozen corn kernels
15 oz black beans, rinsed and drained
1/2 c. chopped fresh cilantro
lemon juice

Wash, drain, and pan toast the millet until slightly colored in a dry frying pan, however if strapped for time, simply wash and drain the millet.

Heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic, and saute until lightly browned.

Mix millet into the saucepan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt, and pepper.  Bring the mixture to a boil.

Cover, reduce heat, and simmer 20 minutes.  Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.  Mix in the black beans, cilantro and a squeeze of lemon or lime juice.  Serve hot or chilled.