Ingredients Print

Check off ingredients as you go

• 200 g (1 cup) millet
• 1 Tbsp neutral oil
• 1/2 glass (100 ml / ⅓ cup + 1 Tbsp) coconut cream
• 3 zucchini (courgettes)
• 1/2 onion
• 1 generous pinch curry powder
• 1.5 liters (6 cups) vegetable stock or water
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Sauté the finely chopped onion in the neutral oil. When the onion turns translucent, add the grated zucchini and cook, covered, for a few minutes (you may need to add a glass of water so it doesn’t stick). Once the zucchini has softened, add the millet, rinsed beforehand, and the curry powder (if using), and stir with a wooden spoon.

2. If the liquid from the zucchini has been absorbed, pour in a first ladle of stock and stir. Add all the stock, salt lightly, bring to a boil and proceed as for a classic risotto, stirring from time to time, until the millet is nice and tender (about 25 minutes). Add more water if it has been absorbed and the millet isn’t cooked yet. It really should be meltingly soft.

3. When the millet is cooked, turn off the heat, add the coconut cream, and season with salt and pepper. Stir and let rest for a few moments before serving.

Tips

This recipe can be made with heavy cream, a plant-based cream or coconut cream.