Dig into a fresh and light alternative to traditional risotto.
Warm rice dishes are the perfect go-to this time of year. They’re soothing and pair well with a number of sides, salads, and wines.
While you could use rice here, too, as is traditional for a risotto or pilaf, this simple tasty dish is a nice way to use up millet, a much underrated, nutritious and gluten-free whole grain.
Millet is a staple grain throughout the planet, especially in Asian and African cuisine. It’s nutty, like a good brown rice but cooks up in less time. Millet doesn’t have the “independence” of rice and can smoosh together quite a bit. But that’s exactly what you want in a dish like this, so let it do it’s thing.
Both millet and peas provide useful sources of protein and iron and the nuts add fat and more protein. Enjoy!
- 225 grams/8 ounces millet, preferably soaked overnight or for a few hours
- 1 tablespoon olive oil OR two squirts of oil spray
- 1 medium onion, chopped fine
- 1 red pepper, deseeded and chopped into bite-sized pieces
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 600 milliliters/21 fluid ounces vegetable stock
- 225 grams/8 ounces frozen peas
- 85 grams/3 ounces chopped hazelnuts or slivered almonds - or seeds if preferred
- Juice of 1 lemon
- 1 tablespoon chopped fresh mint
- To serve: dairy-free plain yoghurt such as Alpro, Provamel or Tesco. For a soya-free alternative, use Co-yo or other vegan coconut yoghurt
- Suggested additions: 1 tablespoon sultanas;1 tsp cinnamon; drizzle of agave syrup; 2 handfuls of baby spinach added 2 minutes before the end and cooked in.
- 1. Heat oil or spray in large, heavy based pan and sauté the onion and red pepper for 5 minutes over moderate heat (add a little water/stock if it starts to stick). Add spices and fry for 1 minute, stirring continually.
- 2. Add the soaked millet and vegetable stock.
- 3. Bring to boil, cover and simmer for 20-25 minutes or until tender, stirring occasionally - don't overdo it so that the millet turns fluffy rather than mushy.
- 4. Meanwhile, place nuts in a frying pan over a medium-high heat and toast till golden brown for 2 minutes or so – keep turning gently with a wooden spatula so they don’t stick or burn. Add peas during last 5 minutes of cooking time.
- 5. When all liquid has been absorbed and millet is light and fluffy, it’s cooked!
- 6. Stir in nuts, lemon juice and mint.
- 7. Serve on warm plates – place a dollop of yoghurt on top if using.
This recipe was republished with permission from Viva! Vegan Recipe Club.
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