Millet with broccoli, peas and creamy cashew sauce

Name: Millet with broccoli, peas and creamy cashew sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 100 g raw millet; 250 ml water/broth; 1 tablespoon Frying oil; 1 small onion; 3 cloves garlic; salt and black pepper; ½ head broccoli; 100 g frozen green peas; 75 g feta cheese; 55 g cashews; Juice from ½ lime; Zest from 1 lime; 2 tablespoons olive oil; 6 tablespoons water; 1 teaspoon honey; big pinch of cardamom; salt and black pepper; 2 tablespoons cashew nuts; 1 tablespoon pumpkin seeds; 1 tablespoon olive oil; fresh basil leaves

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
2 servings
Course
Main Course, Salad
Cuisine
International

Millet with broccoli, peas and creamy cashew sauce

Yael Holden

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

millet:

100 g raw millet about a ½ cup
250 ml water/broth 1 cup
1 tablespoon Frying oil
1 small onion
3 cloves garlic
salt and black pepper to taste

additionally:

½ head broccoli 250g
100 g frozen green peas
75 g feta cheese

sauce:

55 g cashews a small handful
Juice from ½ lime
Zest from 1 lime grated
2 tablespoons olive oil
6 tablespoons water
1 teaspoon honey
big pinch of cardamom
salt and black pepper to taste

to finish:

2 tablespoons cashew nuts
1 tablespoon pumpkin seeds
1 tablespoon olive oil
fresh basil leaves

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Instructions

Cook the millet: Cut onion into cubes, garlic into thin slices. Rinse the grains with the hottest water you can get from the tap (or with boiling wateon a fine mesh strainer until the water runs clear. Heat the oil in a small pot over medium heat, add the onion and cook for 5 minutes, then add the garlic and cook for another 30 seconds. Add the millet, boiling water/broth, season with salt and pepper, bring to a boil and cover the pot. Cook on a very low heat for 18 minutes, don't stir during cooking and don't lift the lid. When the millet is cooked, take it off the heat, uncover and let sit for 5 minutes, then fluff it with a fork. Taste and season with salt and pepper, if necessary.
Cook the broccoli and peas: Divide the broccoli into florets and rinse. Steam it (or cook in watefor about 8-10 minutes, add the peas one minute before the end of the cooking time.
Toast the nuts and the seeds in a dry pan until lightly brown and fragrant. When they are ready, take them immediately off the pan.
Make the sauce: Blend all the sauce ingredients in a food processor until smooth.
Assemble: Lay the millet on the plates, put broccoli and peas on top, pour the sauce over the vegetables. To finish, sprinkle with crushed feta cheese, toasted cashew nuts and pumpkin seeds, basil leaves, drizzle with olive oil.
Enjoy!