Millet with broccoli, peas and creamy cashew sauce
Servings: 2 servings
Ingredients
millet:
- 100 g raw millet about a ½ cup
- 250 ml water/broth 1 cup
- 1 tablespoon frying oil
- 1 small onion
- 3 cloves garlic
- salt and black pepper to taste
additionally:
- ½ head broccoli 250g
- 100 g frozen green peas
- 75 g feta cheese
sauce:
- 55 g cashews a small handful
- juice from ½ lime
- zest from 1 lime grated
- 2 tablespoons olive oil
- 6 tablespoons water
- 1 teaspoon honey
- big pinch of cardamom
- salt and black pepper to taste
to finish:
- 2 tablespoons cashew nuts
- 1 tablespoon pumpkin seeds
- 1 tablespoon olive oil
- fresh basil leaves
Instructions
- Cook the millet: Cut onion into cubes, garlic into thin slices. Rinse the grains with the hottest water you can get from the tap (or with boiling wateon a fine mesh strainer until the water runs clear. Heat the oil in a small pot over medium heat, add the onion and cook for 5 minutes, then add the garlic and cook for another 30 seconds. Add the millet, boiling water/broth, season with salt and pepper, bring to a boil and cover the pot. Cook on a very low heat for 18 minutes, don't stir during cooking and don't lift the lid. When the millet is cooked, take it off the heat, uncover and let sit for 5 minutes, then fluff it with a fork. Taste and season with salt and pepper, if necessary.
- Cook the broccoli and peas: Divide the broccoli into florets and rinse. Steam it (or cook in watefor about 8-10 minutes, add the peas one minute before the end of the cooking time.
- Toast the nuts and the seeds in a dry pan until lightly brown and fragrant. When they are ready, take them immediately off the pan.
- Make the sauce: Blend all the sauce ingredients in a food processor until smooth.
- Assemble: Lay the millet on the plates, put broccoli and peas on top, pour the sauce over the vegetables. To finish, sprinkle with crushed feta cheese, toasted cashew nuts and pumpkin seeds, basil leaves, drizzle with olive oil.
- Enjoy!