A quick and summery dish. My tip: precook a batch of millet and use it for a variety of salads as it will keep in the fridge for several days. This millet bowl is simple and can be whipped up using ingredients that you will find in your cupboard.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Cover and cook the millet in boiling salted water for approx. 15 mins. Remove the pan from the heat, cover and leave to absorb for approx. 5 mins. Separate the millet with a fork, leave to cool.
Whisk the lime juice and oil in a bowl. Add the millet, tomatoes, pepper, feta, pistachios and parsley, mix, season and serve in bowls.
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