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🍽️ Colorful Millet Vegetable Bake

305 kcal · 30 min · 4 servings

Ingredients

• 175 g zucchini (1 zucchini)
• 125 g carrots (2 carrots)
• 1 red onion
• 1 garlic clove
• 2 tbsp olive oil
• 100 g millet
• 200 ml classic vegetable broth
• 2 sprigs basil
• salt
• pepper

Instructions

1. 1. Wash the zucchini thoroughly and pat it dry with a kitchen towel.
2. 2. Peel the carrots and remove any tough spots.
3. 3. Cut the zucchini and carrots into small cubes of about five millimeters.
4. 4. Peel the onion and the garlic.
5. 5. Dice the onion and garlic very finely.
6. 6. Heat some oil in a large pot.
7. 7. Add the onions and garlic to the hot oil.
8. 8. Add the diced zucchini and carrots.
9. 9. Sauté the vegetables over medium heat until they are lightly golden brown.
10. 10. Add the millet to the pot.
11. 11. Stir the millet briefly to toast it slightly.
12. 12. Pour in the vegetable broth.
13. 13. Bring the mixture to a boil.
14. 14. Reduce the heat to the lowest setting.
15. 15. Place a lid on the pot.
16. 16. Let the millet simmer for five minutes.
17. 17. Stir occasionally in between.
18. 18. Remove the pot from the heat.
19. 19. Let the millet swell for ten minutes with the lid closed.
20. 20. Wash the basil thoroughly.
21. 21. Spin the basil dry to remove excess water.
22. 22. Pluck the leaves from the stems.
23. 23. Finely chop the basil leaves.
24. 24. Fluff the millet.
25. 25. Mix the chopped basil into the millet.
26. 26. Season the dish to taste with salt and pepper.

Nutrition per serving

• kcal: 305
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 40 g