Mediterranean millet

Mediterranean millet
Serves 2
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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Cook Time
30 min
Cook Time
30 min
  1. 1¼ cups millet (250 g)
  2. 3½ cups non-carbonated mineral
  3. water (850 mL)
  4. Iodized sea salt
  5. 1 onion
  6. 1 zucchini
  7. ½ eggplant
  8. 1 carrot
  9. Approx. 4 tablespoons olive oil
  10. 1/3 cup tomato paste (80 g)
  11. 2 teaspoons oregano
  12. Freshly ground black pepper
  13. 1/3 cup Sango Radish Sprouts (30 g) (or alfalfa sprouts)
  14. 1/3 cup roasted hazelnuts (40 g)
  1. Place millet, mineral water, and ½ teaspoon salt in a small saucepan.
  2. Bring to a boil and allow to cook over medium heat approx. 22 minutes, stirring occasionally.
  3. Peel and finely chop the onion.
  4. Wash the zucchini and eggplant and cut into small cubes.
  5. Peel the carrot, cut it lengthwise, and slice.
Tatjana Popovic | International Health Coach

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