italian millet stew

intalienische hirsepfanne glutenfrei

Ingredients (serves 2)

200 g millet
1 tbsp olive oil
3 green onions
1 tomato
1 red bell pepper
1 courgette
50 ml vegetable stock
1 tbsp tomato puree
1 tsp agave syrup
¼ bunch of basil
½ tsp marjoram (dried)
½ tsp thyme (dried)
salt and pepper



Follow the instruction on the package to cook the millet.

Wash  green onions, tomato, red bell pepper, courgette. Slice green onions and dice tomato, red bell pepper, courgette into little cubes.

Heat a saucepan over medium heat. Once hot, add the oil. Add the green onions and cook it for 1-2 minutes. Add tomato, red bell pepper, courgette and let them cook for another 3 minutes.

Than, add vegetable stock, agave, tomato puree, some basil leaves and spicery. Continue cooking for about 5 minutes. Stir in the millet. Top with basil leaves.


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