Colorful millet pan with cold garlic sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp butter or margarine
• 150 g millet
• 300 ml vegetable stock
• 250 g zucchini
• 300 g bell pepper(s), red
• 300 g leek
• 1 vegetable onion(s)
• 3 tomatoes
• 1 tbsp butter or margarine
• 1 cup sour cream, 10% fat (150 g)
• 2 cups of yogurt 3.5% fat (150 g)
• 2 garlic cloves, crushed
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, low-calorie meal

Peel the onion, dice it, and sauté it in 1 tablespoon of butter until translucent. Add the millet, sauté briefly, pour in the vegetable stock, and simmer for 5 to 10 minutes. Then let it simmer on the turned off stovetop for about 20 minutes. Now dice the zucchini and bell pepper, and slice the leek and onion into rings. Heat the butter in a large pan and sauté the onion rings until translucent. Add the zucchini, bell pepper, and leek, and sauté for about 10 minutes with the pan covered. Finally, add the tomato quarters and millet. Season with salt and pepper to taste. Now for the garlic sauce: Combine the cream, yogurt, and garlic cloves in a bowl and season generously with salt and pepper. Tip: The garlic sauce tastes better when it’s been sitting for a while. That’s why I always make it first.