02 November 2009

Millet risotto with pumpkin and dried porcini mushroom

Millet is one of the few cereals I can eat and it seems to be very healthy, good for children and old people, and for the hair! Next time I'd like to try and make sone korokke with millet but yesterday I prepared a sort of millet risotto with pumpkin and mushroom for lunch. It was good although the texture is very different from that of rice. Millet grains are tiny and they absord huge amount of water while cooking. It probably grew three times and I could bring leftovers for lunch at work, today.

First, soak the dried mushrooms in hot water for 15 minutes and in the meantime peel the pumpkin, discard the seeds and cut it into small pieces. Wash the mushrooms and slice them thinly and put pumpkin + mushrooms and one clove of garlick in a non sticking pan with some oil and salt.
Cook for five minutes, then add the millet (as for the risotto) and cook for another 5 minutes.

add vegetable soup (I used instant organic soup stock) and cook for 10-15 minutes, until the pumpkin gets soft. Millet should absord all the soup.

Let rest for 5 minutes and then add pecorino cheese to taste and parsley

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