Devil’s Red-Hot Millet Hash (Vegetarian)

READY IN: 30mins
Recipe by Chrystabel

This is my very own creation and something I ate and craved often during my last pregnancy. This is definitely a hot and spicy dish but the quark cools it off a bit. One of my favorite ways to eat millet.

Top Review by Lalaloula

WOW, what a great, great recipe! I luved everything about this! The taste is so yummy with all the fresh veggies and the nuttyness of the millet. The chili pepper added a real touch of heat, but the quark and cheese complemented that nicely. All in all a perfect combination! The only thing I changed was to use parsley as my garnish instead of cilantro, due to personal preference. I will definitely make this often again as it so healthy, easy and tasty! THANK YOU SO MUCH for sharing your fantastic creation with us, Chrystabel!

Ingredients Nutrition


  1. Prepare Millet.
  2. Put millet, water, and boullion cube into a heavy flameproof casserole or other heavy pot. Bring to a boil and cook for five minutes. Reduce heat to low setting and put lid on casserole letting millet absorb water for 20 minutes or so until done.
  3. Meanwhile finely chop the onion, carrot, bell pepper, and hot chili pepper.
  4. Saute onion and peppers in a heavy skillet and then add carrot and chili pepper and cook until crisp tender. Add cooked millet to the mix, remove from stove, and stir in quark (or ricotta).
  5. Serve with a sprinkling of cheese and garnish with cilantro.
  6. If can’t handle the fire change this to a “heavenly hash” (heh, heh) by omitting the red hot chili pepper. Good served with a crisp salad and fresh fruit for dessert.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a