Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Sunflower oil |
1 \N | Red pepper; de-seeded and diced |
1 \N | Green pepper; de-seeded and diced |
1 small | Onion; chopped finely |
1 \N | Clove garlic; chopped finely |
250 grams | Millet; (8oz) |
600 millilitres | Vegetable stock; (1 pint) |
\N \N | Freshly ground black pepper |
Heat the oil in a frying pan on a medium heat.
Put in the peppers, onion and garlic and stir-fry them for 1 minute.
Lower the heat. Put in the millet and stir it for 1 minute. Pour in the stock, bring it to the boil and season.
Cover the pan and simmer on a low heat for 20 minutes or until the millet has a light, fluffy texture and all the stock has been absorbed.
Note: for 2 servings use 125g (4oz) millet and 350ml (12 floz) stock; for 1 serving use 50g (2oz) millet and 250ml (8 floz) stock.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.