Millet vegetables with chive cream

Ingredients for 3 servings:

• 250 g millet
• 1 bunch of spring onions
• 500 g spinach, frozen
• 2 red peppers
• 150 g feta cheese
• 1 onion(s)
• 2 tbsp olive oil
• 600 ml vegetable stock
• 200 g cream
• 300 g yogurt, firm
• 1 bunch of chives
• 1 tsp paprika powder, hot
• oregano
• Salt
• pepper
• garlic powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Vegetarian

Thaw the spinach and dice the onion. Halve, deseed, and finely chop the bell peppers. Slice the spring onions into rings and dice the feta. Heat 1 tablespoon of olive oil in a saucepan, add the onion and peppers, and sauté until translucent. Deglaze with the vegetable stock. Stir in the paprika and bring to a boil. Add the millet and let it swell for 20 minutes. Finely chop the chives and mix with the cream, yogurt, salt, pepper, and garlic powder. Heat the remaining oil in a large pan and sauté the spring onions and spinach for 5 minutes. Add the millet and mix well with the vegetables. Add the oregano and season with salt and pepper, if desired. Stir in the feta and heat for 5 minutes. Serve with the chive cream.