About the Recipe
Let’s be honest, how many times do we find ourselves cooking the same four things we know by heart, just going on autopilot? It’s normal, we all do it, and let’s face it, it’s convenient too! But sometimes, it takes just a little curiosity to bring something different to the table.
That’s how I discovered millet. One day, tired of the usual 5-minute couscous (which, to be fair, has saved me more university lunches than I can count), I decided to spend an extra 5 minutes at the supermarket to browse through the various grains on the shelf. A bit skeptical, I tossed millet into my cart. And I have to say, I was pleasantly surprised! Easy to prepare, versatile, and it gave me just the twist I was looking for to mix up my usual recipes.
Ingredients
200g Millet
Seasonal veggies (zucchini, peppers, carrots, eggplant, tomatoes)
Olive oil
salt e pepper q.b
lemon zest
Preparation
Step1
Cook the millet in salted water for 20 minutes.
Step2
Sauté the vegetables in olive oil, like a little ratatouille. Mix everything together and season with basil and lemon zest.
Why I Love This Dish
I love this millet dish because it’s the perfect blend of simplicity and nutrition. It’s light yet satisfying, and its ability to pair with any vegetables makes it incredibly versatile. . Plus, it's a fun way to switch up my usual grain routine with something that’s both filling and nutrient-packed. It’s a go-to for when I want something wholesome, plant-based, and super easy to whip up!