Dear CNC living readers, it’s nice to meet you!
My name is Valeria, aka Coco, from Coco et La vie en rose fashion blog.
I enjoy spreading loveliness and ladylike styling-shopping tips. Making women feel better about the way they look is my passion and my mission. You are welcome to stop by any time or to drop me a line for personalised friendly advice.
I’m truly glad to guest post on a blog which tackles brilliantly an array of interesting topics, whereas mine is mainly focused on styling and fashion.
So I thought I would take the chance and share a couple of my favourite recipes. Here’s the first, hope you enjoy!
Millet is a cereal looking like cous cous and similar in flavour too. Compared to cous cous, it’s a considerable source of B vitamins, calcium, iron, potassium, magnesium and zinc. It doesn’t contain gluten, so it’s suitable for celiacs too. I especially like to cook it in the spring and autumn when our hair, nails and nerve can use some extra help!
It is a tasty and low calorie dish, especially when mixed with vegetables.
Millet with vegetables
Ingredients
- 3 cups of organic millet, washed carefully
- 6 cups of water
- 1 big yellow pepper, chopped
- 1 head of white celery, finely chopped
- 6 carrots, chopped
- 1 cup of pickled capers, rinsed thoroughly
- 1/2 cup of olive oil
- salt to taste
- 1/2 tablespoon of sesame seeds (optional)
Preparation
1) Cut the vegetables in small cubes and sauté them lightly in olive oil or poach them in some stock or water in a large pan: you can use a mix of your favorite vegetables. I suggest mixing sweet tasting ones (carrots, celery, yellow peppers) with sour/intense tasting ones (capers and/or olives).
2) After lightly cooking all the vegetables in the pan for about five minutes, add one cup of millet and two cups of water for each serving. Pit the lid on the pan and lower the heat to a summer. After half an hour the water will have “dried” up. Add salt and olive oil (sunseed oil or sesame oil issuitable too).
3) You can add a nutty taste and a delicate crunch by sprinkling some toasted sesame seeds over the finished millet.
