Millet Djuvec style

Ingredients for 4 servings:

• 150 g millet
• 180 ml water, lightly salted
• 120 g diced tomatoes, alternatively tomato ketchup or salsa
• 1 onion(s), diced
• 100 g carrot(s), diced
• 150 g peas, from a can or frozen
• 2 bell peppers, diced
• 1 pepper or jalapeño, very finely chopped
• 2 garlic cloves, finely diced or squeezed, preferably fresh
• 1 tbsp parsley, finely chopped
• 1 tbsp basil, finely chopped
• Salt
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Side dish to grilled or roasted meat

Sauté the diced onions in a little oil in a pot until translucent. Add the tomatoes and let them melt. Mix the millet well with the tomatoes and add the water. Cook the millet for 3 minutes, then let it simmer on the lowest heat for 20 minutes. Add the remaining vegetables, the finely chopped herbs, and the garlic, bring to a boil briefly, and let it simmer for another 10 minutes. If the millet is too dry, add a little more water. The dish should be moist but not runny. Season the millet with salt. Notes: If using fresh vegetables, add them to the pot along with the millet and cook for 30 minutes at a time. Add the herbs towards the end. Millet goes well with roasted or grilled meat, but can also be used as a standalone vegetarian dish. As a variation, you can use ketchup instead of the tomatoes. If you use salsa instead, you can omit the peppers. Of course, you can also cook the dish without any spicy spices. Tip: Sprinkle with a touch of nutmeg or black cumin after serving. This dish contains approximately 240 kcal per serving.