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🍽️ Millet with Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 150 g millet
• 500 ml vegetable broth
• 1 onion
• 3 garlic cloves
• 300 g leek
• 2 spring onions
• 500 g tomatoes
• 3 tbsp olive oil
• 100 g green olives (pitted)
• cayenne pepper
• salt
• pepper (from the mill)
• sprouts (for garnish)

Instructions

1. 1. Pour the millet and the vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Lightly salt the millet.
4. 4. Reduce the heat to the lowest setting.
5. 5. Cover the pot with a lid.
6. 6. Let the millet simmer gently for 20 minutes.
7. 7. Peel the onions.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the onions.
10. 10. Finely chop the garlic.
11. 11. Wash the leeks thoroughly.
12. 12. Wash the spring onions thoroughly.
13. 13. Cut the white and light green parts of the leek into rings.
14. 14. Cut the spring onions into rings.
15. 15. Pour boiling water over the tomatoes.
16. 16. Let the tomatoes sit for just a few seconds.
17. 17. Remove the tomatoes immediately from the hot water and plunge them into cold water.
18. 18. Peel the skin off the tomatoes.
19. 19. Cut the tomatoes into quarters.
20. 20. Remove the seeds from the tomatoes.
21. 21. Dice the seeded tomatoes into small cubes.
22. 22. Slice the olives.
23. 23. Heat the oil in a pot.
24. 24. Add the chopped onions and garlic to the hot oil.
25. 25. Sauté the onion mixture until it becomes translucent.
26. 26. Add the sliced leeks and the tomato cubes.
27. 27. Let the vegetables simmer for about 5 minutes.
28. 28. Add the olive slices.
29. 29. Season the dish with salt.
30. 30. Season the dish with pepper.
31. 31. Season the dish with cayenne pepper.
32. 32. Divide the cooked millet among the plates.
33. 33. Place the warm vegetables over the millet.
34. 34. Sprinkle the spring onion rings over the dish.
35. 35. Sprinkle the sprouts over the dish.
36. 36. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 62 g