Millet and Vegetable Saucepan with Yogurt Dip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 green pepper (s)
- 1 onion (s)
- 0.5 clove ½ garlic
- 1 tomato (s)
- 100 g millet
- 250 ml vegetable stock
- oil
- salt and pepper
- Cayenne pepper
- oregano
- basil
For the dip:
- 1 cup natural yogurt
- 0.5 ½ cup sour cream
- 0.5 clove ½ garlic
- chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the millet pot, cut the onions, peppers and tomatoes into cubes. Fry the onion pieces in oil until golden and then squeeze in half of the garlic clove. Let fry briefly and add the diced paprika. Fry these as well and then deglaze everything with the vegetable stock. First add less vegetable stock and later add some more so that it doesn`t get too watery in the end. Add the millet and cook until soft. Just before the millet finishes cooking, add the diced tomatoes. Season to taste with salt, pepper and dried basil and oregano.
- For the yoghurt dip, mix the natural yoghurt with the sour cream. Chop the chives, squeeze the rest of the garlic clove and mix in both. Season to taste with salt and pepper and serve with the cooked millet pot.
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