Millet with zucchini and carrots is a vegan and vegetarian first course, dairy and cheese-free, suitable for children and adults. A simple and quick recipe, suitable for vegan, vegetarian, gluten-free, and lactose-free diets. It can be served hot or cold, ideal for family lunches, packed lunches, or a light dinner.
Wash and clean the vegetables. Cut the zucchini and carrots into julienne to obtain thin strips.
Rinse the millet under running water and boil it following the instructions on the package.
While the millet is cooking, heat the extra virgin olive oil in a pan.
Add the zucchini and carrots to the pan and sprinkle with a pinch of vegetable granulated broth; cook for about 10 minutes until the vegetables are tender.
When the millet is cooked, drain it if necessary and combine it with the zucchini and carrot seasoning.
Mix everything well to blend the flavors and serve the millet with zucchini and carrots hot or cold, depending on preference.
Pan
Pot for boiling the millet
Colander (if necessary)
Suitable for vegans, vegetarians, celiacs, and those intolerant to eggs and lactose. It can be consumed hot or cold; also ideal for packed lunches.
Italy
| Energy (kcal) | 317.25 |
| Carbohydrates (g) | 17.65 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 26.08 |
| of which Saturates (g) | 3.71 |
| Protein (g) | 3.4 |
| Fiber (g) | 1.43 |
