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Millet with kohlrabi leaves and pumpkin seeds

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Ingredients for 1 servings:

  • 100 g golden millet
  • 5 large kohlrabi leaves
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 1 handful of pumpkin seeds
  • 1 pinch(s) of salt and pepper
  • 1 tbsp vegetable oil, e.g. rapeseed oil, olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Cook the golden millet according to the package instructions. Meanwhile, wash and finely chop the kohlrabi leaves. Add them to the millet at the end of the cooking time and cook for 3 minutes. Finely chop the onion and garlic and fry in a pan with the pumpkin seeds in the oil until the onion is translucent. Add the cooked millet to the pan, mix well with the onion, garlic, and pumpkin seeds, and fry for about 1 minute. Tip: Also delicious as a side dish, for example, with tofu. Simply use half the listed ingredients.

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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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