How long does mediterranean millet [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can mediterranean millet [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make mediterranean millet [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes mediterranean millet [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does mediterranean millet [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

7.2K Views 12 years ago

Mediterranean Millet
[Vegan]

AH By: Attila Hildmann

Author Bio

Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit... Read More

Order with Instacart Download Our App

How to Make Tasty, Affordable Vegan Meals from Vegetables and Grains

Discover more recipes with these ingredients

Mediterranean Millet

970

Dairy Free

Vegan

The Spartan way of life that this recipe is named for was simple. The Spartans had a disciplined and decisive attitude about themselves and life — a good model for those that have adopted a vegan lifestyle. This dish is both hearty and satisfying and will grant you a taste... Read More

Ingredients You Need for Mediterranean Millet [Vegan]

1¼ cups millet (250 g)
3½ cups non-carbonated mineral
water (850 mL)
Iodized sea salt
1 onion
1 zucchini
½ eggplant
1 carrot
Approx. 4 tablespoons olive oil
^1/3 cup tomato paste (80 g)
2 teaspoons oregano
Freshly ground black pepper
^1/3 cup Sango Radish Sprouts (30 g) (or alfalfa sprouts)
^1/3 cup roasted hazelnuts (40 g)

Order with Instacart Download Our App

How to Prepare Mediterranean Millet [Vegan]

Place millet, mineral water, and ½ teaspoon salt in a small saucepan.
Bring to a boil and allow to cook over medium heat approx. 22 minutes, stirring occasionally.
Peel and finely chop the onion.
Wash the zucchini and eggplant and cut into small cubes.
Peel the carrot, cut it lengthwise, and slice.
Heat 3 tablespoons olive oil in a skillet and sauté vegetables for five minutes.
Add the tomato paste and oregano, and cook for approximately one minute while stirring.
Season with salt and pepper.
Mix in the millet and add salt and pepper once more.
Wash the sprouts and allow them to drain.
Coarsely chop the hazelnuts.
Serve this Spartan dish on wooden plates and top with hazelnuts, sprouts, and a liberal drizzle of olive oil.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.