John Myers
Ingredients for 2 servings:
- 3 tbsp vegetable oil
- 150 g millet
- 200 g carrot(s)
- 200 g zucchini
- 100 g leek, about a small stick
- ½ liter vegetable broth
- pepper
- Paprika powder, hot
- curry powder
- possibly crème fraîche or vegan alternative
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Millet dish with carrots, zucchini and leeks – with a variation for babies
First, wash the millet under warm running water. Rinse the vegetables, coarsely grate the carrots and zucchini, and cut the leek into very fine rings. Sauté the leek and carrots in the oil, add the drained millet, sauté briefly, and then deglaze with the stock. Bring to a boil, add the zucchini, and let everything swell for about ten minutes. Season generously and stir in a little crème fraîche, if desired. Serve hot. For a meal suitable for both baby and mom: Sauté the carrots in the oil, then add the millet and deglaze with water (instead of the specified stock!), bring to a boil, then add the zucchini and let swell just a little longer. Meanwhile, in a small saucepan, sauté the leek in a little oil and season generously. When the millet risotto is ready, remove the baby portion(s), puree them, and then add the leek to the rest.
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