Hello my dears! As regular readers may know, I recently posted pics of a few new recipes and asked all of you on my Facebook page and in my Facebook groups (the Project: Gesund leben community and my Sugar-Free Challenge group) which recipe you’d like me to share first. The One-Pot Pasta with Spinach and Gorgonzola was the most popular, but today’s recipe wasn’t far behind! It’s also really simple and easy to make: just 30 minutes from start to finish. Plus it fits perfectly into Phase 1 of the Sugar-Free Challenge.

The stir-fry gets its North African flavor from the spice mixture Ras el Hanout, but feel free to change up the seasoning or even the vegetables – the dish is super versatile overall. I added bell pepper, carrot, and aubergine to my stir-fry. By the way: whenever I need to chop a lot of vegetables at once, I use my Nicer Dicer Chef.* This eliminates all the annoying chopping prep and moves thing along nice and fast.

Recipe: Super Quick Middle East-Inspired Millet Stir-Fry

Rezept drucken
Rezept drucken
servings
Prep Time 15 min.
Cook Time
Passive Time
ZUTATEN:
  • 320 ml vegetable stock
  • 80 g millet
  • 1 small onion
  • 1 red chili pepper
  • 1 stalk leek
  • 1 carrot
  • 1 red bell pepper
  • 1 small eggplant
  • 2 TBSP olive oil*
  • 1/2 TSP Ceylon cinnamon*
  • 1/2 TSP turmeric*
  • 1 TBSP Ras el Hanout*
  • salt*
  • pepper*
  • 100 g feta cheese
  • 1/2 bunch parsley
ANLEITUNG:
  1. In a saucepan, heat the vegetable stock. Add millet and simmer at medium heat for about 15 minutes, stirring frequently.
  2. While millet is cooking, peel and finely dice the onion. Wash the chili pepper, halve lengthwise, and remove seeds. Cut chili pepper into small pieces. Wash leek and remove ends. Cut middle part into fine rings. Wash carrot, bell pepper, and eggplant. Peel carrot and remove ends. Cut peppers in half and remove core. Cut carrot, paprika, and eggplan into small cubes.
  3. In a second pot, heat olive oil and briefly sauté onion, leek, carrot, bell pepper, and eggplant, stirring occasionally. Add millet and sauté for another 5 minutes.
  4. Season stir-fry with cinnamon, turmeric, and Ras el Hanout as well as salt and pepper. Dice feta cheese and top stir-fry. Rinse parsley and shake dry, remove and finely chop leaves, and add to millet pan.
 
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Other option (though the dish will no longer be suitable for Phase 1) is to add raisins or chopped dried apricots. Use unsulfured dried fruits whenever possible! Unsulfured dried apricots should be brownish, not a glowing yellow-orange – the natural ones are tastier, too!

Have fun and enjoy! :-)


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