Millet with vegetables, a second course rich in vitamins, fiber, and minerals.
Millet, for those who don’t know it, is a gluten-free cereal, a perfect substitute for rice or barley, ideal for making main courses, second courses, and even desserts (anciently, the migliaccio was prepared with millet).
This preparation is perfect even for the summer period, in fact, it is excellent served at room temperature and is also ideal to take to work or for outdoor trips. It is light and very healthy without sacrificing taste; moreover, it is very versatile as you can add the vegetables you prefer and follow the seasonality.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Millet with Vegetables:
- 5.3 oz hulled millet
- 1 1/4 cups natural water
- 1 pinch fine salt
- 2 large light zucchini
- 1/2 blond onion
- 1 cup cups cherry tomatoes
- 1 cup cups peas (frozen)
- 3 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for Millet with Vegetables:
- 1 Saucepan Lagostina
- 1 Frying Pan
- 1 Knife
Steps for Preparation and Cooking of Millet:
Prepare the millet following HERE the procedure.
While the millet is cooking, wash the zucchini well, dry them, cut off the two ends, and divide them into 4 parts lengthwise, then cut them into small pieces.
Peel the onion, cut it in half, and slice it thinly.
Wash and dry the cherry tomatoes, cut them in half.
In a non-stick pan, put the extra virgin olive oil, when it’s hot, add the onion and sauté for a few minutes, then add the zucchini, cherry tomatoes, and peas (fresh or frozen). Salt and pepper and cook for 10/15 minutes (if necessary, add a little broth or hot water).
After the time has passed, turn off the gas, add the fluffed millet, and stir well to mix the ingredients.
Serve on individual plates.
You can enjoy the millet with vegetables hot or at room temperature.
Advice:
You can also add pieces of bell pepper or champignons to the preparation.
