This dish was born to please my parents. And it succeeded! This way I could motivate them to use millets from time to time instead of using always wheat Bulgur. Millet is so easy to digest, yet so powerful. Add brown quinoa to make this dish more appealing visually.
Serves 2. Preparation time: 30 min
- 3/4 cups of millet
- 3 tbsp olive oil
- 2 tbsp tomate paste
- 1 onion
- salt, pepper
- 1/4 cup of green beans (fresh), cut into small pieces
- 1 paprika, cut into 2,5 cm (1 inch) slices
- (vegetables of choice)
- juice of half a lemon
- parsley to garnish, finely sliced
Rinse the millet and put it aside. Put the olive oil into a pot on medium heat. Add the tomato paste, the onions, the salt and the pepper. Stir for half a minute, then add the beans and two minutes later the paprika. Add the millet, stir for half a minute and add 1 1/2 cups of water. Bring the water to boil, cover the pot with a lid and let simmer for 10 min. Let rest for at least 5 min. Add the lemon juice before serving. Enjoy!