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Millet pan

updated

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Ingredients for 2 servings:

  • 75 g millet
  • 250 ml vegetable stock
  • 3 spring onions
  • 1 m.-sized carrot(s)
  • some olive oil
  • some butter
  • possibly crème fraîche or yogurt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with spring onions and carrot

Rinse the millet with hot water and cook according to the package instructions, allowing it to swell. I used Davert’s fine-grain millet; it only takes 10 minutes to cook. In the meantime, slice the spring onions and slice the carrot, then sauté in olive oil until they still retain their bite. Carefully mix the millet and vegetables together, add a knob of butter, and season to taste. Arrange attractively on plates. Serve with crème fraîche or garlic yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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