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Millet with Vegetables

Pikantne Valentine's Day Additions 45 min Easy 16 wyświetleń ~15.48 PLN - (0)
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Description

Millet with vegetables is a light, colorful side dish with the spicy, slightly nutty aroma of millet and the fresh, sweet-spicy flavor of vegetables. The dish has roots in Central European cuisine, where millet is a traditional grain product, and here it has been combined with sautéed vegetables and lemony freshness for a balanced contrast of flavors. It pairs perfectly with roasted and grilled meats or as part of a vegan/vegetarian main dish; for Valentine's Day, it can be served aesthetically as a healthy, light side to a romantic meal. Visually, the dish attracts attention with the juicy colors of bell peppers, zucchini, and cherry tomatoes, along with the green of parsley, creating an appetizing composition on the plate.

Ingredients (16)

Servings:
4
  • Millet (dry) 200 g
  • Hot vegetable broth 600 ml
  • Extra virgin olive oil 0.2 łyżek
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Red bell pepper 0.8 szt.
  • Zucchini 0.8 szt.
  • Cherry tomatoes 150 g
  • Garlic 3 ząbki
  • Lemon (juice and zest) 1.4 szt.
  • 🌿 Przyprawy
  • Parsley 1 pęczek
  • Salt 0.1 szczypt
  • Black pepper (ground) 1 szczypta
  • Smoked paprika (sweet, ground) 1 łyżeczka
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Dried cranberries (small) 30 g
💰 Szacowany koszt dania: ~15.48 PLN (3.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Preparing the millet: Pour 200 g of millet into a fine sieve and rinse thoroughly under cold running water for about 2-3 minutes, shaking the sieve until the water becomes relatively clear. This removes the bitter taste. After rinsing, transfer the millet to a medium saucepan.

Ingredients: Millet (dry)
Use a fine metal sieve and cold tap water. If the groats still have a bitter taste after cooking, next time you can briefly toast them (step 2) - remember to rinse them well beforehand.
2

Toasting the groats (optional for enhanced aroma): Heat a saucepan without fat over medium heat. Add the rinsed groats and toast for 3-4 minutes, stirring with a wooden spoon, until you smell a nutty aroma and the groats are slightly dried. Be careful not to burn them.

Ingredients: Millet (dry)
Use a saucepan with a diameter of 18-20 cm. If you don't want to toast, proceed to the cooking step. Toasting enhances the flavor and prevents the groats from sticking together.
3

Cooking the grains: Pour 600 ml of hot vegetable broth (water is also fine) into the pot with the grains. Bring to a boil over medium-high heat, cover with a lid, reduce the heat to low, and cook for 12-15 minutes, until the grains absorb most of the liquid. At the end, small indentations should be visible on the surface, and the grains should not be hard in the center.

Ingredients: Millet (dry), Hot vegetable broth
Use a well-fitting lid on the pot. Do not stir often while cooking - stirring can release starch and make it sticky. If the liquid is absorbed too early, reduce the heat and keep covered for 2-3 minutes.
4

Letting the grains rest: After cooking, remove the pot from the heat and let it sit covered for 8-10 minutes. After this time, remove the lid and fluff the grains with a fork (gently separate the grains). The grains should be loose and slightly fluffy, not sticky.

Ingredients: Millet (dry)
Use a fork to fluff it up (not a whisk or a beater). If the groats are too compact, add 1-2 tablespoons of hot water and fluff again.

Vegetables

5

Prepare the vegetables: Peel the onion and chop it into small cubes (about 1 cm). Peel the carrot and slice it into thin half-moons (about 2-3 mm). Clean the bell pepper from the seeds and cut it into strips about 1 cm wide. Cut the zucchini in half lengthwise and slice it into half-moons about 5 mm thick. Cut the cherry tomatoes in half. Finely chop the parsley. Mince the garlic or press it through a garlic press.

Ingredients: Onion, Carrot, Red bell pepper, Zucchini, Cherry tomatoes, Garlic, Parsley
Use a sharp knife and a cutting board with a stable surface. Cutting vegetables into similar pieces will ensure even frying. If you have a mandoline, use it carefully to slice the carrot and zucchini.
6

Frying onion and carrot: Heat 1 tablespoon (15 g) of olive oil in a medium skillet. Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent and slightly golden. Add the chopped carrot and sauté for another 5-6 minutes, stirring every minute, until the carrot is slightly softened (it should be tender but still firm).

Ingredients: Extra virgin olive oil, Onion, Carrot
Use a pan with a diameter of 26-28 cm, preferably with a non-stick coating or a thick bottom. A wooden spatula or silicone spatula will make mixing easier. Do not set the heat too high so that the onion does not brown too quickly.
7

Add the bell pepper and zucchini: If the pan is dry, add another tablespoon of oil (15 g) to the pan. Toss in the bell pepper and zucchini, sauté for 6-8 minutes over medium heat, stirring until the bell pepper softens and the zucchini is golden at the edges. If the vegetables start to stick, lower the heat or add 1-2 tablespoons of water.

Ingredients: Red bell pepper, Zucchini, Extra virgin olive oil
Control the heat — the vegetables should brown slightly but not become mushy. Zucchini loses a lot of water, so frying over medium heat will prevent it from becoming too soft.
8

Add the tomatoes and garlic: Add the halved cherry tomatoes and finely chopped garlic to the pan. Sauté together for 2-3 minutes, until the tomatoes start to soften and the garlic releases its aroma (be careful not to burn it — 30-40 seconds of intense sautéing is enough).

Ingredients: Cherry tomatoes, Garlic
Adding tomatoes at the end keeps their fresh flavor and moistens the vegetables with natural sauce. If the garlic starts to darken, lower the heat immediately.

Assembly and seasoning

9

Combining the millet with vegetables: Add the loosened millet (everything from the pot) to the pan with vegetables. Gently mix with a spatula to combine the ingredients. Add salt (3 g), pepper (1 g), and smoked paprika (2 g). Sauté everything together for 1-2 minutes on low heat to meld the flavors.

Ingredients: Millet (dry), Salt, Black pepper (ground), Smoked paprika (sweet, ground)
Use a large skillet or wide pot to comfortably mix the ingredients without spilling. Taste the groats before seasoning, as the broth may already be salty.
10

Finishing and serving: Remove the pan from the heat. Add the juice and grated zest of 1 lemon (100 g), chopped parsley, and 15 g (1 tablespoon) of olive oil, and gently mix. Taste and season with salt and pepper if needed. Transfer the grain to a platter or portion onto plates. Sprinkle with toasted pumpkin seeds and/or dried cranberries on top, if using (optional).

Ingredients: Lemon (juice and zest), Parsley, Extra virgin olive oil, Roasted pumpkin seeds, Dried cranberries (small)
Adding oil at the end enhances the shine and flavor. Add the grated zest sparingly - start with half a teaspoon, taste, and then add more if needed.
11

Serving: Serve the millet with vegetables warm as a side dish. For Valentine's Day, you can serve it in small molds (e.g., ring molds) in the center of the plate, next to meat or a vegetarian main dish. Garnish with parsley leaves and a few pumpkin seeds on top.

Ingredients: Parsley, Roasted pumpkin seeds, Dried cranberries (small)
Use a metal ring for molding with a diameter of 8-10 cm to aesthetically serve the portion on the plate. If you want, place extra seeds and cranberries in a separate bowl on the table.

Fun Fact

💡

Millet is one of the oldest cultivated grains in Europe and Asia; it was once a staple in the diet of many cultures, and today it is appreciated for its digestibility and gluten-free properties.

Best for

Walentynki Romantyczna kolacja Obiad rodzinny

Tips

🍽️ Serving

Serve warm as a side dish to roasted meat, fish, or as part of a vegan main course. For Valentine's Day, shape portions using serving rings, add a few edible flowers or arugula leaves for contrast and brightness. You can add a teaspoon of natural yogurt or tahini sauce when serving.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat with 1-2 tablespoons of water or oil to restore moisture; in the microwave, cover the dish and heat for 1-2 minutes, stirring halfway through. Do not freeze if you added dried cranberries, as they may change texture.

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