Millet pot

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Preparation

250 g millet
250 ml tomato juice
250 ml water
1 tsp salt
Pepper
300 g cherry tomatoes
Put the millet, tomato juice, water, salt, pepper and cherry tomato halves into the porcelain dish. Put the dish on to the wire shelf in the cold cooking space. Steam.
Steaming 100°C for 25 Mins
40 g pine nuts
50 g black olives
1 tbsp oregano
1 bunch of flat-leaved parsley
2 tbsp olive oil
Roast the pine nuts without oil in a frying pan. Halve and pit the olives. Finely chop the parsley and oregano. After steaming, mix the pine nuts into the millet mixture along with the olives, herbs and olive oil.
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
50 g black olives
300 g cherry tomatoes
2 tbsp olive oil
1 tsp salt
Pepper
250 ml tomato juice
250 g millet
250 ml water
40 g pine nuts
1 bunch of flat-leaved parsley
1 tbsp oregano

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