Millet and vegetable pan

Millet and vegetable pan

Our millet and vegetable pan with carrots, peppers & co. is not only deliciously spicy, but also vegetarian by nature. The creamy yogurt dip rounds off the meal perfectly!



100 g millet

250 ml vegetable stock (instant or home-cooked)

2 pinches of salt

1 – 2 carrots

1 red pepper

1 bunch of spring onions

8 cherry tomatoes

1 clove of garlic

1 – 2 tablespoons olive oil

1 pinch of sugar

1 large pinch of pepper

½ teaspoon dried Italian herb mix

½ teaspoon paprika powder

1 teaspoon lemon juice


1 small bunch of fresh herbs (e.g. parsley, chives)

100 g mild yogurt

1 pinch of salt


1. Wash the millet under a sieve with cold water. Bring the vegetable stock to the boil in a saucepan with the salt. Add the millet and simmer for about 10 minutes. Stir occasionally.

2. Turn off the stove and leave to swell with the residual heat for about 10 minutes. Remove the millet from the stove, pour through a sieve and then leave to cool. Peel the carrots, halve lengthways and cut into slices.

3. Wash the vegetables. Halve the peppers and remove the white skin and seeds. Cut into cubes. Cut the spring onions into thin rings. Halve the cherry tomatoes. Peel the garlic clove and chop finely.

4. Heat the olive oil in a pan and fry all the vegetables together with the garlic for about 3 minutes. Meanwhile, season with a pinch of sugar, pepper and salt.

5. Add the cooked millet to the vegetables and stir in. Season with the herb mixture, paprika powder and lemon juice and fry for about 2 minutes. For the yogurt dip, wash the herbs, pat dry, pick off the leaves and chop finely. Mix all the ingredients together.

6. For the yoghurt dip, wash the herbs, pat dry, pick off the leaves and chop finely. Mix all the ingredients together. Season the vegetable pan with millet and divide between plates. Serve with a dollop of yoghurt dip. Enjoy!


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