Fruity millet pilaf

Ingredients for 4 servings:

• 300 g millet
• 1 bunch of spring onions or 1 large onion, finely chopped
• 1 yellow bell pepper(s), finely chopped
• 2 cloves garlic, finely chopped
• some rapeseed oil for frying as desired
• 1 tsp curry powder, mild
• 1 tsp ground ginger
• 500 ml vegetable stock
• 100 ml orange juice, preferably freshly squeezed
• 125 g dates
• 125 g cashew nuts
• 2 tbsp pumpkin seeds
• 2 tbsp sesame oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Roast the millet in a saucepan over medium heat for about 5 minutes, shaking the pan several times until the millet kernels crack. Heat the rapeseed oil in a second pan. Sauté the spring onions, bell peppers, and garlic with the ginger and curry powder until translucent. First add the millet, then the stock and orange juice. Bring everything to a boil and simmer in a covered pan for about 15-20 minutes, until all the liquid has evaporated. In the meantime, pit and finely chop the dates. Fresh dates without glucose syrup from the health food store taste best. Remove the pan from the heat, mix the dates, cashews, and sesame oil with the millet, and sprinkle with the pumpkin seeds. We like to serve it with a simple yogurt sauce. You can also use pine nuts or sunflower seeds in the dish.