Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Tomato Millet with Vegetables
A hearty and gluten-free dish where fluffy millet is simmered in a rich tomato broth alongside sautéed zucchini and carrots. This ancient grain provides a slightly nutty flavor and a satisfying texture that absorbs the savory spices beautifully. It’s a nutrient-dense, plant-based alternative to traditional rice dishes that is both filling and easy to prepare.
A hearty and gluten-free dish where fluffy millet is simmered in a rich tomato broth alongside sautéed zucchini and carrots. This ancient grain provides a slightly nutty flavor and a satisfying texture that absorbs the savory spices beautifully. It’s a nutrient-dense, plant-based alternative to traditional rice dishes that is both filling and easy to prepare.
Ingredients
- 56 g Millet
- 25 cup Mushrooms
- 120 g Tomato
- 1/2 medium onion Onion
- 75 g Sugar Snap Peas
- 75 g Carrots and Peas Mixture
- 1 tbsp Olive Oil
- 100 ml Vegetable Broth
- 2 cup Tomato Paste
- 1/4 tsp Salt and Pepper
Instructions
- Prepare the millet according to the package's instructions.
- In the meantime, cut the mushrooms and tomatoes into small pieces and clean the sugar snap peas.
- Cut the onion into small pieces and braise lightly in a pan with olive oil.
- Add the rest of the vegetables and sauté. Then add the vegetable broth and let simmer for 10 minutes.
- Spread the millet with tomato paste and season with salt and pepper. Serve together with the vegetables on a plate.
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