Millet with Cashews and Coriander
Whenever we want to take care of our nutrition, we usually adopt a routine and keep remaking the same dishes all the time. This recipe is a really easy idea for you to try new flavors but still stay on track.
- 2 cups Millet (boiled)
- 1/2 Red peppers (thinly chopped)
- 1/2 Green peppers (thinly chopped)
- 1 Onion (small, thinly chopped)
- 1 Garlic (one clover, thinly chopped)
- 2 tablespoons Olive oil
- Coriander (a couple leaves of freshly chopped coriander or parsley (optional))
- 2 tablespoons Cashews (or other nuts)
- 1/2 teaspoons Paprika (spicy (optional))
- Cajun (Indian spicy spice (optional))
- Cumin
- Salt
- Pepper (pink (optional))
Start with boiling millet in a pot with hot water covering it until it softens.
You could also add in salt or vegetable broth/half a vegetable cube to enrich its flavor.
When ready strain and put it in a bowl.
In a pan, which you have already placed on the stove, add some olive oil, onion garlic, and peppers.
Keep stirring the vegetables for approximately 2-3 minutes, and once they soften add the cashews and millet.
Then stir and turn the fire off.
Add the spices and fresh coriander.
After tasting it correct the flavor accordingly and it's ready to serve.
- You can serve it both cold and hot. It's equally tasty both ways.
- A truly great flavor match with this recipe is strained yoghurt or cottage cheese.
- In case you want the dish to be vegan you can always use coconut cream or almond yoghurt.
- You could also skip cooking the vegetables and use them raw in the recipe. In this case, I would suggest that you leave the dish to marinate for one or two hours in the fridge, after covering it with a lid. Take it out of the fridge when ready and let it reach room temperature before serving.
- You can always replace millet with other cereal of your choice such as quinoa, buckwheat, brown or raw rice.
It's an original but really easy idea perfect for your Diet menu as well as a Vegetarian Guests or Lent's Menu(meat free).
