In the kitchen with MyTrela

Millet with roast vegetables and citrus

Carrot, pumpkin and onion are roasted and cooled before joining millet. Coriander and olive oil sauce, orange, white grapefruit and lemon juice form the rest of the dish.

1 serving

Millet with roast vegetables and citrus — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Carrot180 g
  • Pumpkin150 g
  • Millet100 gWeigh dry groats before cooking; use the entire cooked portion.
  • Coriander leaves50 g
  • Olive oil20 g
  • Orange160 g
  • Lemon juice30 g
  • White grapefruit150 g
  • Onion35 g

Preparation

  1. Wash, peel and chop edible portions of carrot, pumpkin and onion; deseed pumpkin. Spread on a baking tray and roast for 30–40 minutes at 200°C. After roasting, cool vegetables quickly in a shallow container without leaving them at room temperature for long.
  2. Cook the weighed millet according to its package instructions. Spread in a shallow container and promptly chill in the fridge. Blend coriander with olive oil, then mix the sauce with chilled millet.
  3. Wash and peel orange and white grapefruit, remove pips and chop flesh. Add fruit and lemon juice to millet, then stir in chilled vegetables.
  4. Store the dish overnight in a covered container in the fridge. You may take it out one hour before serving, but do not leave it unrefrigerated for more than 2 hours in total. In hot weather, serve directly after removing from the fridge.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.