Millet pan

Ingredients for 4 servings:

• 1 onion(s)
• 2 bell peppers
• 350 g pork schnitzel, finely shredded
• 3 tbsp oil (safflower or sunflower oil)
• 1 small can of tomatoes, peeled (400 g)
• 500 ml vegetable stock
• 200 g millet
• 4 tbsp mild ajvar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with paprika and ajvar – popular with children

Finely dice the onion. Finely dice the bell peppers. Heat the oil in a deep pan, sauté the onion, add the meat, and fry until cooked through. Then add the diced bell peppers and sauté until al dente. Finely chop the tomatoes with their canned juice (ideally using an immersion blender or similar) and add them to the pan. Top up with stock. Bring to a boil briefly. Wash the millet in a fine sieve and add it. Let it swell over low heat for 15 minutes. Stir in the ajvar before serving. This is the version that is also suitable for children. If you like it spicier, use a hotter ajvar and season to your own taste. For vegetarians: It tastes just as delicious without the meat! Simply use one more bell pepper instead of the meat. It’s also great to reheat. Simply reheat in the same pan with a little water.