Colorful Millet


This was my dinner last night, and it’ll also be lunch tomorrow, as I have prepare plenty of it and I’m the only one in myfamily who likes it.

150 gr of millet
1 organic carrot
1 stalk of organic celery
1 piece of organic pumpkin
1 can of organic tomatoes
vegetable broth as needed
a handful of toasted pine nuts
finely chopped parsley
sea salt
extra virgin olive oil

In a large, thick-bottomed pan, I put all the vegetables, chopped (I drained tomatoes from their juice which I then used to prepare pasta), with a little oil and a ladle of broth. I let it cook for a while, adding a little of vegan stock. Once the vegetables started softening, I added the millet, previously washed under running water.
I kept adding broth until the millet was done. It took me a lot because I wanted a soup not too dry. I seasoned with salt and served with a little olive oil, pine nuts and finely chopped parsley. Too good!

Chef: Ari from VeganBlog

  1. Cassandra78 5 March 2011 at 08:39

    Good! I like this one, although millet isn’t one of my favourute cereals, I must admit

  2. EleonoraNW3 6 March 2011 at 08:49

    I love millet + squash, I think is a typical macrobiotic dish… anywa, this sounds yummy! Suitable also for kids, I’d say

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