In the team of useful cereals (which I wrote about earlier), there was only one left, which I for real did not taste it. This is millet. I have long wanted to find an interesting recipe, and that it was not morning porridge. I think I found what I like. Millet with chickpeas, carrots and spices. Below is a detailed recipe.
Ingredients: a glass of millet (whole grain millet), 4 tablespoons of olive oil, a teaspoon of curry, 1/4 teaspoon of turmeric (turmeric), carrots, half a glass of chickpeas, a small bunch of green onions, salt and freshly ground pepper to taste.
Preparation
Soak the chickpeas overnight, drain the water before cooking, rinse and cook until tender (60–80 minutes). Rinse the millet thoroughly, put it in a saucepan and cover with water in a ratio of 1 to 3. Bring to a boil, cover, reduce heat and cook for another 20-25 minutes, until all the water is absorbed and the millet becomes airy:
Pour oil into a hot frying pan, add curry, turmeric, finely chopped carrots, sauté carrots over low heat until half cooked. Add ready-made millet, chickpeas, a little water to the pan, mix thoroughly and simmer everything together for 5 minutes. Season with salt and pepper to taste a minute before cooking. Add finely chopped onion before serving.