Buckwheat Millet Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g buckwheat
- 50 g millet
- 2 small carrots
- 0.25 ¼ cucumber (s)
- 1 onion (s)
- 1 bell pepper
- 1 clove garlic
- 5 cocktail tomatoes
- 1 teaspoon curry paste, red
- Spice (s) your choice, e.g. thyme, ginger, basil, parsley, salt, pepper,
- 2 tablespoons oil
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Prepare millet and buckwheat according to the instructions on the packet. That usually means simmering for 15-20 minutes over low heat. Meanwhile, cut the other ingredients into small pieces.
- Roast the onion and garlic in a little oil. Then add the chopped tomato and 1 - 2 tablespoons of red curry paste. If you want, you can replace the curry paste with tomato paste, but it doesn`t taste that good. Simmer until tomato, oil, paste, onion, and garlic make a kind of sauce.
- When the millet-buckwheat mix is ready, drain it well and then add it to the saucepan. Now add the remaining ingredients and add 1 - 2 tablespoons of olive oil.
- Season to taste.
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