Prep time

20 minutes

Prep notes

You can replace the millet in this recipe with quinoa, brown rice, or whole grains like oats, wheat, barley, or rye. If you do follow the instructions on the package for cooking it.

Cooking time

12-20 minutes

Yields

4 people

Ingredients

• 250 g millet
• 750 ml water
• 1/2 tea spoon of ground Coriander
• 1/2 tea spoon of ground fenugreek
• ground black pepper to taste
• 4-6 ripe, best quality tomatoes diced small
• 150 grams of steamed green beans, chopped in 2 cm pieces
• juice of 1 lemon
• 1 garlic clove, finely chopped
• 2 table spoons extra virgin oil
• 1 tea spoon honey
• big bunch of fresh herbs (parsley, coriander, mint) , finely chopped
• seeds from 1 pomegranate
• 4-5 spring onions, finely sliced
• 250 g feta cheese, crumbled
• salt

Directions

Heat a saucepan and dry roast the millet over medium heat for 3 minutes until golden. Watch carefully so it doesn’t burn. Carefully add the water, along with a pinch of salt. Give the millet a stir. Bring to a boil, then turn the heat down and simmer for 15 minutes. Remove from the heat and leave the grains to rest, covered. Use a sieve to dust the ground spices into the millet while fluffing with a fork.

Add the diced tomatoes to a bowl and mix with the lemon juice, garlic, olive oil, and honey. Just before serving, mix the tomatoes, herbs, pomegranate seeds, spring onions, and feta with the millet in a big bowl. Sprinkle with salt to taste.

Great to serve with the Green pea mint dip. Perhaps also add some french vinegar dressing. 

Credits: Nina Olsson, Bowls of goodness.

Enjoy!