Casserole of Beans, Grains & Vegetables
from Verna Blanchard - Calgary, Alberta, Canada

• 3\4 cup Millet
• 1\4 cup Buckwheat
• 1\4 cup Adzuki beans
• 1\2 cup split mung beans
• 2 tsp olive oil or butter
• 3-4 small Zuchini (chopped)
• 1 whole head garlic (peeled & chopped)
• 1 large onion (chopped)
• 2 carrots (peeled & chopped)
• 1/4 cup chopped celery
• 1/4 cup chopped bell pepper
• Mushrooms as desired
• 1 1\2 tsps black pepper
• 1 tbsp dried summer savory
• 2 envelopes low salt vegetable broth
• 3-4 cups water

Place in casserole or heavy cooking pot.
Saute prepared vegetables in 1 tsp oil or butter.

Mix all other ingredients into pot and cover with water.

Bring to boil and lower heat, or bake at 325-350 stirring from time to time and adding liquid if as needed until all is well done.

This produces a fairly large quantity and freezes - reheats very well.

Other vegetables can be added. Sometimes I add 1/2 cup whole barley, organic where possible.