Tuesday, 15 June 2010

Millet Prawn Pillaf

A quick meal to whip up after work. To start with the millet, heat up some olive oil in a non-stick pan, add the millet and dry roast the grains over medium-high heat (I prefer them very lightly roasted). Then very carefully add two parts boiling water and the vegetable stock cube. Continue adding water as necessary and let it simmer for about 20'.

In another larger pan heat up some olive oil and add the minced garlic and chopped onions. Season with ginger, turmeric, pepper and salt and add the chopped courgettes, stirring occasionally, until the courgettes soften. Then add the prawns and chopped broccoli. Poor evenly 1-2 tablespoons of cider vinegar for an extra kick. Finally, when the millet is ready (optimum fluffiness) add the millet in the pan with everything else with a bit of warm water and stir well.

Sprinkle with dried dill and enjoy!

Serves 4.


● 200 grams unroasted millet
● 1 courgette
● 1 medium broccoli head
● 1 large onion
● 1 garlic clove
● 1 packet large king prawns (about 240 grams)
● 1 vegetable stock (gluten & dairy free)
● 1-2 tbsp cider vinegar
● ginger, turmeric, pepper, salt
● dried dill
● olive oil

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