Portuguese Millet And Grilled Pepper Salad, O Milhete E Salada A Recipe

Name: Portuguese Millet And Grilled Pepper Salad, O Milhete E Salada A
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup millet; 20 ounces unsalted vegetable stock; 1 red pepper; 1 yellow pepper; 1 orange bell pepper; 6 tablespoons extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 red chili, deseeded and finely chopped; 1 teaspoon ground mixed spice (your choice); 2 ripe tomatoes, skinned and diced; 2 tablespoons balsamic vinegar; 2 tablespoons chopped fresh basil; salt & freshly ground black pepper

Servings: persons

1 cup millet
20 ounces unsalted vegetable stock
1 red pepper
1 yellow pepper
1 orange bell pepper
6 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chili, deseeded and finely chopped
1 teaspoon ground mixed spice (your choice)
2 ripe tomatoes, skinned and diced
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
salt & freshly ground black pepper

1
Dry fry the millet in a large frying pan for 3 to 4 minutes until golden and releasing a smoky aroma, then transfer to a saucepan, Add the stock, bring to the boil, cover and simmer gently for about 20 to 25 minutes until the grains are swollen and the stock is absorbed. Transfer to a large bowl.
2
Meanwhile, grill the peppers under a high heat for 15 to 20 minutes turning them over as one side chars until charred all over. Put in a bowl, cover and leave until cool enough to handle, Remove the pepper skins, core and seed over a bowl to catch the juice. Slice the pepper flesh into short strips.
3
Heat 1 tbsp olive oil in a frying pan. Add the onion, garlic, chilli and mixed spice and fry gently for 5 minutes. Mix in the diced tomatoes and remove from heat.
4
Whisk the remaining oil with the balsamic vinegar and reserved pepper juices. Add to the cooked millet with the spiced tomato mixture, pepper strips and basil. Mix well and season with salt and pepper to taste. Serve warm.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup millet, 20 ounces unsalted vegetable stock, 1 red pepper, 1 yellow pepper, and more.

Yes, Portuguese Millet And Grilled Pepper Salad, O Milhete E Salada A falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Portuguese Millet And Grilled Pepper Salad, O Milhete E Salada A

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