Millet and Vegetable Pan
Spoonsparrow's light millet and vegetable pan is easy to make and tastes particularly good as a dinner!
Ingredients
- 100 g Millet
- 400 ml Vegetable broth
- 1 Zucchini
- 10 Cherry tomatoes
- 200 g yellow bell peppers (1 yellow bell pepper)
- 1 tbsp Olive Oil
- Salt
- Pepper
- 2 tsp dried oregano
- 150 g Sheep's cheese
Instructions
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1.
Rinse the millet in a sieve with hot water until the draining water is clear, then drain well.
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2.
Bring the millet to a boil in a pot with 300 ml of vegetable broth, covered and simmering on low heat according to package instructions for 25 minutes, then let it swell for 10 minutes.
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3.
Meanwhile, clean, wash, and dry rub the zucchini. Halve lengthwise and slice thinly.
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4.
Wash and halve the tomatoes. Quarter the bell pepper, remove the seeds, wash, and cut into short strips.
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5.
Heat the oil in a non-stick pan, add the bell pepper and zucchini, and sauté over medium heat for 2–3 minutes, stirring constantly. Season with salt, pepper, and oregano. Add the remaining vegetable broth, bring to a boil, and simmer the vegetables for about 5 minutes.
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6.
Add the millet (with liquid, if any) and tomatoes to the vegetables and mix well. Season with salt and pepper.
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7.
Crumble the sheep's cheese with a fork and sprinkle it over the millet and vegetable pan.
