Millet with vegetables
Millet with vegetables is a vegan dish that works well served as a main course or as a side dish. Served as a side dish, it goes well with roasted lamb, beef and venison. This dish is tasty and ideal for people on a gluten-free diet, but not only for them. Depending on the season in which I make millet with vegetables, the vegetables may vary a bit. In the autumn, I often use pumpkin, which is why you will find it below in the list of ingredients. In addition to pumpkin, I also add peppers and onions, and I serve the whole thing sprinkled with pomegranate seeds, which, in my opinion, goes perfectly spiced with turmeric and garlic.
I start the preparation of millet with vegetables by cooking the grains – I cook it for a bit less time than what the packagin suggests. I do not rinse the millet in water before cooking, as I cook it in bags, so I do not see the need. While the millet is cooking on the heat, I fry the onion with the pumpkin and peppers. I season vegetables with garlic, turmeric and spicy chili pepper. Undoubtedly, this dish needs a bit of spice, hence the addition of chili. I combine the cooked millet with fried vegetables and broth and keep it together on the heat for a while. This millet with vegetables is a dish I suggest serving for lunch and dinner. I recommend to you the below recipe for millet with vegetables and I wish you a tasty meal.
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Ingredients for millets with vegetables.
- 200 g millet grains in a bag
- 3 tablespoons of olive oil
- 1 and 1/2 flat teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 big chili pepper
- 100 g red onion
- 200 g bell peppers mix
- 200 g pumpkin eg. Hokkaido
- 150 ml vegetable broth
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of garlic powder
Additionally:
- a small bunch of parsley
- 2-3 tablespoons of pomegranate seeds
How to make millet with vegetables.
Prepare the millet according to the instructions on its package. Set the cooked grains aside for a while to let cool down a bit.
Pour olive oil into a large frying pan, add finely chopped red onion and fry over a medium heat for 3-4 minutes. Next, add the chili pepper cut into strips and the pumpkin cut into medium-sized cubes. Continue frying for 8 minutes. After that, add salt, garlic powder, turmeric, pepper and fresh pepper cut into medium-sized pieces. Fry for another 2-3 minutes. Then, pour the vegetable broth, add the cooked millet and cook together over a low heat, covered, for about 5 minutes. Serve the finished millet with vegetables sprinkled with freshly cut parsley and pomegranate seeds.
Good to know when making millet with vegetables.
I cook the millet a bit shorter than the instructions on the package suggest. If the total cooking time of the grains is 20 minutes, I cook it 5 minutes less. I do this because after combining the millet with the vegetables, the whole thing is cooked together for another 5 minutes anyway. This time allows the millet to soften properly.
Peel the pumpkin thoroughly before adding it to the fried onion. This must be done with care so as not to injure yourself. It is best to cut the pumpkin into smaller pieces and remove the peel only from these smaller pieces.
The garlic powder can be replaced with a small clove of fresh garlic.
Do you like dishes with millet? If so, try our recipe for Pumpkin stuffed with millet.
