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Millet with pumpkin and rosemary


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For 4 people
200 g of millet
800 g of Hokkaido squash (peeled but including the peel)
2 tablespoons extra virgin olive oil
1 sprig of rosemary


Millet with pumpkin is one of the classic natural preparations.

Peel the pumpkin by removing the seeds and cut into cubes (if you use organic pumpkin peel you can use safely Hokkaido).
Rinse the millet under running water using a fine mesh strainer and toast briefly in a pan with a little oil.
Add the pumpkin cubes and chopped rosemary needles.
Pour in the vegetable broth or hot water and add salt.
Simmer on low heat for about half an hour, stirring occasionally, until completely cooked.
For an optimal end result you can adjust like the risotto, i.e. add a ladle of water (or broth) at a time, gradually drying: after cooking the liquid should be absorbed completely.
Serve hot.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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Piatto Molto buono con aggiunta di paprika piccante e carry. Solo.. Io ho precotto 25 minuti la zucca in forno.. E dopo 15 minuti il miglio era già pronto.. Mentre la zucca nonostante la precottura era appena giusta.

- Andrea -

Grazie Andrea per il tuo suggerimento. :-) Yummm, paprika e curry daranno una marcia in più a questo piatto, già delizioso di suo! :-) I dadini di zucca devono essere molto piccoli, così cuociono prima! Per questa ricetta miglio e zucca possono cuocere assieme per 25-30 minuti, risultando alla fine entrambi molto morbidi. :-)

- Manu di Vegan3000 -

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