Powered byInfoNET

Millet Paella













250 g millet, 6 dl water, 1-2 tablespoons spice mix, 2 small onions, 4 medium carrots, 1 small eggplant, 1 medium green zucchini, 100 g champignon mushrooms, 1 teaspoon curry, salt, bunch of parsley, oil


Boil water and add mixture of spices, salt and millet. Cook for 5 minutes, turn off the heat and let it sit for 10 to 15 minutes. Mince onions. Slice carrots and mushrooms and cut eggplant and zucchini into cubes. Simmer all the ingredients on little oil and in its own juice until tender. Mix with cooked millet and add chopped parsley. Fry in oiled pan over medium heat for about 15 minutes.

* You can use rice or buckwheat instead of millet.

Photo: Maja Sokolean
Cooked by: Anita Euschen

Other Recipes