Pan of millet with seafood

Name: Pan of millet with seafood
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 Carrots; 3 TABLESPOONS Oil; 200 g Millet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pimentón de la vera; 2 TEASPOONS Vegetable broth (instant); 500 g Broccoli; 2 Spring onions; 150 g frozen peas; 300 g Lengfish fillet; 12 small frozen shrimps (approx. 125 g); 5 Stem/s Parsley; 1 TEASPOON Pesto (glass)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

The yellow grains contain plenty of haematopoietic iron, which is easily absorbed by the body in combination with vitamin C from broccoli

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 Carrots
3 TABLESPOONS Oil
200 g Millet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pimentón de la vera
2 TEASPOONS Vegetable broth (instant)
500 g Broccoli
2 Spring onions
150 g frozen peas
300 g Lengfish fillet
12 small frozen shrimps (approx. 125 g)
5 Stem/s Parsley
1 TEASPOON Pesto (glass)

Directions

1
Peel and finely dice the onion and garlic. Peel, wash and chop the carrots. Put millet in a sieve and rinse under hot water.
2
Heat 2 tablespoons of oil in a large frying pan and fry the onion and garlic until transparent. Fry carrots and millet briefly. Season with salt, pepper and pimentón. Add 650 ml water, bring to the boil and stir in vegetable stock. Simmer covered for about 20 minutes.
3
In the meantime clean and wash the broccoli and divide it into small florets. Wash the shrimps and pat them dry. Clean and wash spring onions and cut them into small rolls. After about 12 minutes cooking time, add broccoli to the pan. Add spring onions and peas about 3 minutes before the end of cooking time.
4
Wash the fish, dab dry and cut into large cubes. Heat 1 tablespoon of oil in a second pan, fry the fish and frozen prawns for about 3 minutes, turning them over. Season with salt and pepper. Wash and chop the parsley. Stir the pesto into the paella, season with salt and pepper. Carefully fold the fish, prawns and parsley into the millet pan. Arrange everything.
5
Washing: Millet or quinoa seeds can have bitter constituents. Rinse in a fine sieve under hot water.
6
Cooking; If millet, buckwheat and quinoa are cooked as a side dish, take 2 cups of water for 1 cup of grains. Place in a cold place, cover and cook over a low heat until the liquid is absorbed.
7
Leftovers: You can store remaining cooked grains covered in the refrigerator for up to 5 days. Sprinkle over salads or in soups.