This recipe seems complicated, but in reality is quite simple once you have familiarized yourself with millet. It took me a few tries to get the right way to cook millet. I’ll share here the basic cooking, you can try and see if it works for you.
Millet is a variety of whole grain that can be used in several dishes. It is a nice alternative to rice or couscous. If you have never tried it I suggest you give it a try. It doesn’t require soaking and cooks very quickly.
Sustainability tips:
Millet is a sustainable crop that requires less resources compared to other cereals. Diversifying our diet is also a great way to increase crop biodiversity. Please check out this link on millet crops.
https://news.un.org/en/story/2021/05/1092492
The remaining ingredients for this recipe are quite basic and generally sustainable. Remember that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use. I also suggest to avoid produce in plastic bags and to bring your own reusable bags to help reduce the amount of plastic dispersed in the environment.
Useful things to have ready
Cooked millet: I used to follow directions and cook the millet in little water letting the grain absorb the water slowly. However this preparation method resulted in a sticky blob of millet that was difficult to utilize. I therefore suggest the following method for the basic preparation:
- Place millet in a bowl and rinse it several times draining the water with a fine mesh strainer (the grains are quite small).
- Fill up a pot with water and add salt, water should be abundant compared to the amount of millet.
- Add 1 fistful of millet per person (it grows a lot).
- Bring the water and millet to a boil on a medium flame and let it boil until the millet is soft (about 10 minutes). The millet should be circulating in the pot.
- As soon as the millet is soft drain the water with a strainer and rinse the millet under cold running water, this will stop the cooking and leave the millet intact.
- At this point you can store the millet in the refrigerator and use it later or proceed to this recipe or any other recipe.
Preparation time: about 30 minutes
Ingredients (3-4 people)
- 1 large chopped tomato (I peel it but is not necessary)
- half onion (if small) or 1/4 (if large) chopped in small pieces
- 4 zucchini (courgette)
- 2 scallions
- 1 garlic clove-mashed
- 2-3 spoons of olive oil
- 2 tablespoons of tomato paste (or sauce)
- 1 handful of capers and olives (optional)
- Salt
Procedure
- Cut zucchini in cylinders about 1 inch high and place them into a pot of water. Bring to a boil until the zucchini are softer, but not fully cooked (about 5-10 minutes).
- Carve the zucchini removing the soft center and leaving the outer skin
- In a pot heat the oil, add chopped onions, mashed garlic and cook for a few minutes
- Add scallions
- Add the zucchini pulp, chopped tomatoes, tomato paste, salt, olives and capers.
Cook 6-7 minutes until the tomatoes are well cooked, add the cooked millet and check the salt. The millet will quickly absorb any excess liquid.
- Place the empty shells on an oven pan and fill up with the millet.
- Place in the oven for about 20 minutes
Enjoy as a side dish or a nice appetizer!
Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.
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