Gingery sweet potato and millet stew with edamame from Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • aeader on November 25, 2018

    Loved this - nice hearty stew with lots of gingery flavor. Quick and easy to prepare. I used ~2lb sweet potatoes cut to about 3/4" dice and added an extra cup of water. Mashing some of the sweet potatoes at the end gave it a nice texture. Used frozen shelled edamame and let it cook about 5 min longer after adding them.

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