Djuvec-style Millet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g millet
- 180 ml water, lightly salted
- 120 g tomato (s), diced, alternatively tomato ketchup or salsa
- 1 onion (s), diced
- 100 g carrot (s), diced
- 150 g peas, canned or frozen
- 2 bell pepper (s), diced
- 1 pepperoni or jalapeño, very finely chopped
- 2 clove (s) garlic, finely diced or pressed, preferably fresh produce
- 1 tablespoon parsley, finely chopped
- 1 tablespoon basil, finely chopped
- salt
- Cooking oil
Print Recipe
Pin Recipe Instructions
- In a saucepan, sauté the onion cubes in a little oil until translucent. Add the tomatoes and let them melt. Mix the millet well with the tomatoes and add the water. Boil the millet for 3 minutes, then let it steep for 20 minutes on the lowest setting.
- Add the remaining vegetables, the chopped herbs and the garlic, bring to the boil briefly and let steep for another 10 minutes. If the millet is too dry, add a little more water. The dish should be juicy, but not melt. Season the millet with salt.
- Notes: If you use fresh vegetables, add them to the pan with the millet and cook for 30 minutes in one piece. Only the herbs are added towards the end.
- Millet goes well with fried or grilled meat, but can also be used as a stand-alone, vegetarian dish.
- As a variant, you can use ketchup instead of tomatoes. If you use salsa instead, you can leave out the hot peppers. Of course, you can also cook the dish without any hot spices.
- Tip: after serving, sprinkle a touch of nutmeg or black cumin on top.
- The dish contains approx. 240 Kcal per serving.
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