1/2 Photos of Devil’s Red-Hot Millet Hash (Vegetarian)
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.
My Private Note
Units: US | Metric
- 236.59 ml millet (washed and drained)
- 473.18 ml water
- 1 vegetable bouillon cube
- 1 medium onion
- 1 large carrot (or any other crunchy vegetable that takes yer fancy)
- 1 red bell pepper
- 1 small hot red chili pepper
- clarified butter or coconut oil
- 118.29 ml low-fat Quark cheese or 118.29 ml low-fat ricotta
- 59.14 ml gouda cheese or 59.14 ml edam cheese, grated
- cilantro, chopped (garnish)
- 1Prepare Millet.
- 2Put 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.
- 3Meanwhile finely chop the onion, carrot, bell pepper, and hot chili pepper.
- 4Saute 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).
- 5Serve with a sprinkling of cheese and garnish with cilantro.
- 6If 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.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Devil’s Red-Hot Millet Hash (Vegetarian)
Serving Size: 1 (168 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 438.5
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 39.0 mg
- Total Carbohydrate 87.0 g
- Dietary Fiber 11.7 g
- Sugars 7.4 g
- Protein 12.7 g
The following items or measurements are not included:
vegetable bouillon cubes
low-fat Quark cheese