As I told you about my quinoa salad, often buy products that intrigue me and I use after a bit ‘of time lying in the pantry ….. today and ‘the turn of the mile and my salad “millet spicy with crunchy vegetables and pine nuts.” As I created this salad? Well ….. Meanwhile, millet and ‘a cereal to be discovered: it has a small grain and gold, a delicate taste, and‘ gluten-free, easy to digest and contains a good amount of vitamins and minerals. It is also rich in carbohydrates of excellent quality and contains high levels of lecithin, useful for the control of cholesterol. ….. And after this list of beneficial properties I must confess that the idea of this and salad ‘also originated, as well as from my obsessive tendency to experiment with new recipes, by the kind invitation of Kiara, blog Kucina Kiara to participate in the contest Cereals & Co in salad
It is my third contest ….. and I will have to read a lot of salad recipes of cereals from blogger friends!
My e ‘below this
Ingredients for 4 people: 200 g of hulled millet Bio, 4 medium-sized zucchini, 1/2 red pepper, 3 tablespoons of extra virgin olive oil, 1 teaspoon and 1/2 of turmeric, 1 teaspoon curry powder, 1 / 2 tsp cumin 5 tablespoons pine nuts.
Wash millet under running water by placing it in a fine mesh strainer, drain it well and toast in a nonstick pan with a tablespoon of oil. After about 5 minutes of toasting cook by adding a volume of water equal to about twice its weight (0.4 L in this case). After adding the water (very hot) at mile toasted, mix well, cover the pot with a lid and cook over very low heat for 10-15 minutes. After this time check the cooking millet. Let it cool and pour it into a large bowl with a fork sgranarlo. Then prepare the sauce: Wash and cut into small dice the zucchini and bell pepper. If the zucchini are large diameter, remove the white flesh too watery and use the outer edge. Skip the vegetables in a pan with two tablespoons of olive oil adding the spices: turmeric, curry and cumin. Cook for a few minutes and add a few tablespoons of warm water continuing to cook for about 5 minutes. The vegetables should remain crisp. Add the vegetables spicy millet and mix thoroughly. Toast the pine nuts for a few minutes and add to salad. Serve cold, preferably after a few hours of its preparation so that the flavors can mix well.
