Is January a little bit strange month or is it just me? I mean that usually you have eaten so much during the holidays that you now want something lighter but at the same time nutritious. Having this in mind I came up with the perfect dish for the occasion, basmati rice with millet and pumpkin.
A dish of high nutritional value, and ready in less than half an hour. While, at the same time it can be extremely impressive, especially if you serve it in a pumpkin.
Basmati rice with millet
For the basmati rice with millet and pumpkin recipe, I was inspired by a new product from Eutopia. More specifically, from a mix that contains basmati rice and millet.
Basmati rice and millet is a dietary combination that will amaze you with its flavor. The combination of basmati rice with millet offers great nutritional value. Millet has its roots in antiquity; Pythagoras cites it as the “ideal food”.
The nutritional value added to a plate with the simultaneous consumption of these two cereals is priceless. Millet enriches the rice with plant-derived iron, a vitally important metal for the organism, and it reinforces a dish with phosphorus and B-complex vitamins, which are necessary for the development of nerve cells, for brain function, for red blood cell production, and for the metabolism of macronutrient elements of food. While, both cereals are gluten-free.
Should I roast the pumpkin first?
In this particular recipe, you don’t have to roast the pumpkin first. Instead, by using a sharp knife you should cut it flesh into cubes. Before start cutting it into cubes do not forget to remove its fibers and seeds.
CAN I USE DRIED SAGE?
Personally I choose to use fresh sage leaves to flavor the butter. And this is because sage is a spice that I love and I usually have a small pot during the whole year. But if you do not have, then you can flavor the butter with dried sage. I suggest to add dried it in a thin fabric and then add it to the butter. I suggest this as the dried sage is in smaller pieces and will be difficult to remove afterwards.
Is this a vegan recipe?
The recipe as it is, no, it is not suitable for vegans. But there is only one ingredient that can be easily substituted in order to make it suitable for vegans. And this is the butter, which can be substituted with an equal amount of olive oil.
Basmati rice with millet and pumpkin
- 1 small pumpkin, into cubes
- 40 gr. butter
- 1 red onion, finely chopped
- 4 fresh sage leaves
- 1 ¼ cup Eutopia Basmati rice with millet
- 2 ½ cups vegetable broth
- freshly ground black pepper
- By using a sharp knife cut the inside of the pumpkin into small cubes. Set aside.
- In a medium saucepan, melt the butter and then add the sage. Stir and cook for 2-3 minutes.
- Then remove the sage and sauté the chopped onion until soft.
- Then add the Eutopia basmati rice with millet and stir well. Saute for 2-3 minutes.
- Finally, add the broth and the pumpkin into cubes. After it boils, simmer for about 10-12 minutes.
- Remove from the heat and set aside for 10 minutes with the lid on.
- Serve with freshly ground black pepper and freshly ground parmesan.
So this was my recipe for this Tuesday, basmati rice with millet and pumpkin, a super delicious dish with great nutritional value due to the addition of millet. A dish that can be also served on a festive table, especially if you choose to serve it inside a pumpkin.
I would be thrilled to hear from you. Even more if your make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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