Millet with zucchini, peas, and lemon.

🕒 Practical Information

🥕 Ingredients

• 300 g hulled millet Vieille Graine
  
• 2 zucchini
  
• 150 g peas
  
• 1 onion
  
• 80 cl hot vegetable broth
  
• 50 g grated Parmesan cheese
  
• 1 untreated lemon
  
• A few basil leaves
  
• 2 tablespoons olive oil
  
• Salt and pepper

👨🍳 Preparation Steps

1. Peel and finely slice the onion.
2. Wash the zucchini, then cut them into small cubes.
3. Heat one tablespoon of olive oil in a pan. Add the zucchini and sauté for 8 to 10 minutes, until tender and lightly golden. Set aside.
4. In a large saucepan, sauté the onion with the remaining olive oil until translucent.
5. Add the hulled millet and toast it for 2 minutes, stirring.
6. Gradually pour in the hot broth, one ladle at a time, allowing the millet to absorb the liquid before each addition.
7. After about 20 minutes of cooking, add the peas and continue cooking for 5 to 10 minutes. The millet should be tender and maintain a creamy texture.
8. Stir in the pan-fried zucchini, Parmesan cheese, lemon zest, and a few chopped basil leaves.
9. Season with salt and pepper and mix gently.
10. Serve hot with a few extra basil leaves and a little more Parmesan cheese.