Summary

Ingredients

• 1 onion (s), diced
• 400 g zucchini, finely diced
• 1 bell pepper (s), finely diced
• 3 tomato (s), finely diced
• 3 tablespoon oil, (sunflower or safflower oil)
• 400 ml vegetable stock
• 150 g millet
• 50 g cheese, rated (e.. Emmentaler)
• 1 tablespoon herbs, frozen or fresh (8-herb mixture)
• 1 tablespoon crème fraîche, with herbs

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Instructions

1. Heat the oil in a large pan. Briefly sauté the onions, peppers and zucchini one after the other until al dente. Add the tomatoes, add the vegetable stock and bring to the boil briefly. Wash the millet and add it. Let it swell over a low heat for about 15 minutes. Don`t be surprised, at the beginning everything is still very fluid. When the millet has absorbed the liquid, mix in the cheese, herbs and crème fraîche and serve.
2. Tip:
3. I chop up all of the vegetables with a small, hand-operated food processor. Then all the vegetables are the same size and I save a lot of time. Another advantage: little vegetable refusers no longer recognize the individual ingredients.