Use up any extra Sicilian pesto with this millet bowl recipe.
Pump up your diet with some fun millet minerals like copper, manganese, phosphorous and magnesium, then add in all the late summer vegetables in your kitchen, and poof – a nutritious dinner or lunch in no time (tip: make the millet beforehand for an even faster meal)!
Prep Time: 25 minutes Total Time: 27 minutes
- Millet, 1/2 C
- Water, 1.25 C
- Sicilian pesto, 3-5 T
- Cherry tomatoes, handful
- Zucchini, 1 medium sized
- Parmesan cheese, to taste
- Olive oil, 1 T
- Salt, to taste
1. Prep: Cook your millet (it only takes 20 minutes). Add millet to a pot, then add water. Bring to a boil, then down to a simmer. Once millet soaks up all of the water, turn off the heat and cover to steam. Chop zucchini, cut tomatoes in half.
2. Cook: Add olive oil to a pan, then add zucchini, sautéing until soft and caramelized, approximately 8-10 minutes.
3. Assemble: In a bowl, mix Sicilian pesto into the millet, add zucchini and tomatoes and mix well. Top with grated parmesan cheese and enjoy!