Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world's population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Sure, on first glance you might be tempted to think that raw millet looks like birdseed. But these little yellow beads have a really lovely and light texture when cooked, are relatively quick-cooking because of their small size, and are incredibly versatile in dishes ranging all the way from breakfast to dinner. This recipe will grant you a taste of the Mediterranean right in your very own kitchen.
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- 1¼ cups millet (250 g)
- 3½ cups non-carbonated mineral
- water (850 mL)
- Iodized sea salt
- 1 onion
- 1 zucchini
- ½ eggplant
- 1 carrot
- Approx. 4 tablespoons olive oil
- 1/3 cup tomato paste (80 g)
- 2 teaspoons oregano
- Freshly ground black pepper
- 1/3 cup Sango Radish Sprouts (30 g) (or alfalfa sprouts)
- 1/3 cup roasted hazelnuts (40 g)
- Place millet, mineral water, and ½ teaspoon salt in a small saucepan.
- Bring to a boil and allow to cook over medium heat approx. 22 minutes, stirring occasionally.
- Peel and finely chop the onion.
- Wash the zucchini and eggplant and cut into small cubes.
- Peel the carrot, cut it lengthwise, and slice.
Tatjana Popovic | International Health Coach http://www.totallywellness.com/