Veggie Millet with Coriander pesto
Learning about gluten-free cereals I discovered millet and decided to give it a try. I was very surprised by the texture, taste, and nutritional density that incorporated into my diet since then. Millet resembles couscous or quinoa and it’s cooked in a similar way. It can be used for both savory or sweet preparations and kept in the refrigerator for later use. I make this recipe quite often since it’s fast to make and just change the dressing or sauce. This time I did it with a coriander pesto:
Ingredients
2 portions
1 cup of millet
Veggies: carrot, yellow paprika, zucchini
Bunch of coriander
Olive oil
Handful of pine-nuts/almonds/walnuts
Small piece of parmesan cheese/any hard cheese
1 garlic clove
Pomegranate seeds
Salt & Pepper
Equipment
Oven
Mixer or food processor
Preheat the oven to 180° C
Cook the millet in water or veggie broth. The ratio is 1 cup of millet per 2 cups of liquid. It takes around 25-mins to be fully cooked
Chop the veggies, place them in a baking tray with some olive oil, salt & pepper and bake them for 15-20 mins or until soft. Alternatively stir fry them in a pan or wok
For the pesto blend in a mixer or food processor: a bunch of coriander ( a lot!), garlic, a handful of nuts, a small piece of hard cheese, some olive oil, and salt & pepper to taste. Add more olive oil as needed until reaching the pesto texture
Serve the millet with the veggies and pesto on top. Decorate with some pomegranate seeds and chopped coriander leaves
