Preparation time: 20-40 min
100 g millet
130 g fresh peas
500 ml water or vegetable stock (or as needed)
350 g fresh nettle (spinach or Swiss chard)
35 g fresh wild garlic
Dry-fry millet on medium heat. When it gets golden and develops a gentle nutty flavor, add grated carrots and salt. Stir several times, add water if needed, and water fry. Add peas and wait for 3 minutes until you start adding water or vegetable stock little by little just as with risotto. Cover with lid and leave until millet is 3/4 cooked. If you like your food spicy you may now add pepper and/or nutmeg. Because nettle and wild garlic only need a minute or two to be done, add them towards the end until they wilt and bind nicely with the dish. Cover with a lid, remove from heat and leave it for about 10 minutes before you serve. This dish goes well with a spoonful of a plant-based yogurt and nutritional yeast.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
If you want to nurture your intestines, you may soak the millet before for at least 8 hours or overnight. Or you can boil it quickly and this way remove saponins or its bitterness if the millet is not fresh.
The stew will taste even better if you use vegetable stock instead of water.