Buy all ingredients right below the recipe
INGREDIENTS
- 400 g millet
- 800 g pre-cooked red beetroot
- 4 large shallots
- 8 cloves garlic
- 300 g sugar snap peas
- 100 g pine nuts
- 200 g Parmesan
- 4 sprigs rosemary
- Microgreens pea shoots
- Olive oil
- Salt
- Freshly ground black pepper
INSTRUCTIONS
- 1Cook the millet according to the instructions. Cook for the shortest time indicated on the package.
- 2Peel and finely chop the shallot. Peel the garlic and slice it.
- 3In a large pan, sauté the shallot in 4 tbsp of olive oil until golden, then add the garlic and let it also turn golden.
- 4Add the cooked millet, 2 sprigs of rosemary, and sauté. Then add the finely chopped pre-cooked beetroot and sauté together for about 5 minutes.
- 5Remove the rosemary sprigs. Season with salt, pepper, and drizzle with olive oil.
- 6Meanwhile, in another pan, quickly roast the whole sugar snap peas with 2 sprigs of whole rosemary in 2 tbsp of oil, season with salt, and set aside. In the same pan, dry roast the pine nuts. Be careful, they tend to burn quickly.
- 7Serve the millet with sugar snap peas, grated Parmesan, sprinkled with pine nuts and pea shoots.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.