Devil’s Red-Hot Millet Hash (Vegetarian)

"This is my very own creation and something I ate and craved often during my last pregnancy. This is definitely a hot and spicy dish but the quark cools it off a bit. One of my favorite ways to eat millet."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
30mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Prepare Millet.
  • Put millet, water, and boullion cube into a heavy flameproof casserole or other heavy pot. Bring to a boil and cook for five minutes. Reduce heat to low setting and put lid on casserole letting millet absorb water for 20 minutes or so until done.
  • Meanwhile finely chop the onion, carrot, bell pepper, and hot chili pepper.
  • Saute onion and peppers in a heavy skillet and then add carrot and chili pepper and cook until crisp tender. Add cooked millet to the mix, remove from stove, and stir in quark (or ricotta).
  • Serve with a sprinkling of cheese and garnish with cilantro.
  • If can’t handle the fire change this to a “heavenly hash” (heh, heh) by omitting the red hot chili pepper. Good served with a crisp salad and fresh fruit for dessert.

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Reviews

  1. WOW, what a great, great recipe! I luved everything about this! The taste is so yummy with all the fresh veggies and the nuttyness of the millet. The chili pepper added a real touch of heat, but the quark and cheese complemented that nicely. All in all a perfect combination! The only thing I changed was to use parsley as my garnish instead of cilantro, due to personal preference. I will definitely make this often again as it so healthy, easy and tasty! THANK YOU SO MUCH for sharing your fantastic creation with us, Chrystabel!
     
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