Have you ever eaten millet, friends? If not then it is high time to try it and reveal its taste. Do not know what millet is? Well, high time for you to know... :-)

Let's take a look at the Wikipedia what it says. It is an eatable product of millet. It is obtained by removing the chaff from the grain. (My former boss, when seeing my lunch plate, raising his eyebrows said, "Is that the privet again?!") Millet not only looks good, but also has very good nutritional value. From my own experience I must say that it does not inflate and it is easy to digest. It contains proteins and fats and carbohydrates. What it does not have is ANY GLUTE! So everyone can enjoy it, so do celiacs.

Let go back to preparation since it has its principles. As I have already cited wikipedia, millet contains a certain amount of fat and it makes small mischief in its preparation. If you don't know anything about it, you can be stunned and disappointed by the bitter taste of the food. But it can be worked effectively and get rid of the bitterness before cooking. This will not impair its nutritional value at all, just prepare it appropriately. It is pouring over boiling water. We wash just the amount of millet we are going to cook. An important aid is a dense sieve into which the measured dose is poured.

The breakdown of the used ingredients is for 4 average eaters. Naturally, you can vary the types of vegetable. Firstly according to the own taste, secondly it is appropriate to take into account seasonally available species. Give the chance to your own creativity and use your ideas.

Ingredients:
400 ml of dry millet, 1 liter of boiling water to pour over.
1 large onion, 4 tbsp of oil, 800 ml hot water, 2 teasp Himalayan salt, 1tbsp yeast Tebi (delicate yeast with malt).
1st vegetable alternative: 3 medium sized carrots, 2 parsley, 200 gr cauliflower. 2Nd vegetable alternative: 200 gr peas (fresh or frozen), 200 gr broccoli. Cut the raw vegetables into cubes or noodles. If we use frozen one don't defrost it before the cooking process.

Method:
Put millet into dense sieve and pour over boiling water. Let the water run off in a sink. Meanwhile, fry diced onions in hot oil. Add drained millet and stir. Then add the chopped vegetables and stir. Pour over the hot water (800 ml). Add salt and yeast. Stir well again, cover with a lid and watch until everything starts to boil. Then minimize the flame so that boiling is slow. Set the cooking time to 15 minutes. Then turn off the flame and let it rest for another 10-20 minutes. It is important that all the water is absorbed into the millet. This is a signal that the food is ready.

You can decorate as per your choice: diced Balkan cheese. Those who are not friends with milk and dairy products can use dried tomatoes, either green or black olives.

Chef's tip: cook in a high-quality stainless steel or titanium pot with a thick bottom. Such a pot has its hidden qualities. The food is cooked much faster and the color and nutrients of the ingredients are preserved more.

Photo © Jozef Strešňák