Millet with Vegetables

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Millet with Vegetables
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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
250 grams Millet
1 onion
3 garlic cloves
3 tablespoons olive oil
4 tablespoons Almond slivers
500 milliliters Vegetable broth
50 grams raisins
½ Cinnamon stick
½ teaspoon Cumin
1 generous pinch Saffron
salt
freshly ground peppers
1 Eggplant
1 stalk Leeks
150 grams Celery
150 grams carrots
How healthy are the main ingredients?
LeekMilletCelerycarrotraisinsolive oil

Preparation steps

1.

Rinse the millet in lukewarm water in a sieve and drain well. Peel the onion and garlic, chop finely and cook in a wide pan in 2 tablespoons oil. Stir in almonds and millet and cook briefly. Pour in broth. Add raisins, cinnamon, cumin and saffron, season with salt and pepper and allow to stand over low heat to swell for about 25 minutes.

2.

Trim eggplant, rinse, cut lengthwise into quarters and transversely in about 2 1/2 cm (approximately 1 inch) thick slices. Sprinkle with 1 teaspoon salt and leave for about 10 minutes. Pat eggplant dry and brown in a large frying pan on both sides in the remaining oil. Remove from pan and keep warm. Rinse leek and celery, peel carrots and cut into slices. Combine vegetables with 5 tablespoons of water in a pan, cover and cook on low heat just until crisp-tender, about 5 minutes. Season with salt and pepper.

3.

Distribute the millet on warmed plates and serve with the vegetables.