Main courseRecipesVegan

Country Millet

by Edward Daniel
written by Edward Daniel
Caption of Country Millet. Image by Edward Daniel (c).

Country Millet is another one my traditional recipes which I have spruced up. I love the combination of textures and flavours to this dish.  The broad beans and tomatoes add pizzazz. Country Millet revitalised.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Caption of Country Millet. Image by Edward Daniel (c).
#
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g tomatoes
  • 2 garlic cloves
  • 200g millet
  • 500g broad beans in pods (yields about 150g shelled)
  • 4tbs extra virgin olive oil
  • 1 onion
  • ½ lemon, juice
  • 1tbs amino acid
  • Garnishing
  • Few sprigs of mint
  • 20g pistachios

Instructions

  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Baste the tomatoes in 2tbs oil and roast the tomatoes and garlic in an ovenproof dish for about 30 minutes. Set to one side. Retain liquid
  3. Blanche the broad beans in boiling water for three or four minutes. Gently remove from and discard the skins. (I retain the skins and use them in other dishes).
  4. Sauté the onion in 2tbs oil until translucent. Set to one side
  5. Cook the millet in water over a stove for about 30 minutes. Drain excess liquid and transfer to a large mixing bowl. Toss in the lemon juice, amino acid and season with salt and pepper. Combine in the onion, tomatoes and broad beans.
  6. Garnish with mint and pistachios.
  7. Serve warm.

 

2 comments
0
FacebookTwitterPinterestEmail

You may also like

Panjiri

Chocolate Puffed Amaranth Bars

Sweet Vermicelli

Carrot Halva

Almond Butter

Hawthorn Ketchup

Vegan Jerk Chicken

Vegan Cornish Pasty

Scones

Candied Melon Peel

2 comments

Chessie 30 January 2016 - 18:32

Oh la la! I happened to have dried chanterelle mushrooms when I made this, which made it feel tres Francaise. I also added a very small turnip, diced into little cubes, which made it feel extra country. In any case, it’s good stuff, and perfect for this time of year. Hurray for millet! Thank you.

Reply
edward 6 February 2016 - 17:41

Brilliant, really pleased with this awesome suggestion. Thanks, Chessie.

Reply

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.