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!
- 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)
Directions See How It's Made
- Prepare Millet.
- 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.
- Meanwhile finely chop the onion, carrot, bell pepper, and hot chili pepper.
- 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).
- Serve with a sprinkling of cheese and garnish with cilantro.
- 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.