Millet with peppers

Yield: 4 servings

Measure Ingredient
4 tablespoons Sunflower oil
1 Red pepper; de-seeded and diced
1 Green pepper; de-seeded and diced
1 small Onion; chopped finely
1 Clove garlic; chopped finely
250 grams Millet; (8oz)
600 millilitres Vegetable stock; (1 pint)
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.

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