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Millet for Mediterranean Diet

Mediterranean Spiced Millet and Vegetables

Christine Dutton
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 246 kcal

Ingredients
  

  • 1 cup millet
  • 2 1/2 cups beef, chicken or vegetable broth
  • 3 tbsp. extra virgin olive oil
  • 1 medium red or white onion, chopped
  • 2 stalks celery, chopped
  • 4 medium peeled carrots
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp Aleppo pepper
  • 1 tsp turmeric
  • 1 cup pureed tomatoes
  • salt and pepper to taste
  • 1/2 cup chopped cilantro
  • 1/4 cup pan toasted pepitas (pumpkin seeds)
  • extra virgin olive oil for drizzling

Instructions
 

  • Cook millet, broth and salt and pepper to taste in a rice cooker or medium sized sauce pan fitted with lid. Cook until liquid is entirely absorbed.
  • Meanwhile, sauté onion and celery in olive oil in a large non-stick frying pan or cast iron skillet until translucent. Add garlic and sauté for two additional minutes.
  • Boil carrots in water until tender. Drain to cool, slice and set aside.
  • Once millet is fully cooked, add to the skillet. Add tomatoes, garlic powder, cumin, Aleppo pepper, turmeric and tomatoes. Add salt and pepper to taste. Cook on low to medium for approximately 10 minutes. Add carrots to the millet and cook for just a couple more minutes to incorporate the flavors.
  • Plate millet and garnish with cilantro and pepitas. Drizzle with extra virgin olive oil.

Nutrition

Calories: 246kcalCarbohydrates: 33gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 439mgPotassium: 365mgFiber: 5gSugar: 5gVitamin A: 7413IUVitamin C: 8mgCalcium: 35mgIron: 2mg
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