Supergrains by Chrissy Freer

Author:Chrissy Freer [**]
Language: eng
Format: epub
ISBN: 978-0-449-01572-8
Publisher: Appetite by Random House
Published: 2013-01-07T16:00:00+00:00

1 Heat a large saucepan over medium-high heat, add the millet and cook, stirring, for 3 minutes or until fragrant.

2 Add the broth and 2 cups water to the millet and bring to the boil over high heat. Reduce the heat to low, cover and simmer, stirring occasionally, for 45 minutes or until thick and creamy. Add a little extra water during cooking if it looks too dry. Stir through the Parmesan and season with sea salt and freshly ground black pepper.

3 Meanwhile, to make the ratatouille, heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute more.

4 Increase the heat to high, add the bell pepper, zucchini and eggplant and cook, stirring occasionally, for 5 minutes or until the vegetables are golden. Add the tomatoes and thyme, reduce the heat to low and simmer for 10 minutes or until the vegetables are tender, adding a little water if the sauce is becoming too thick. Season with sea salt and freshly ground black pepper, to taste.

5 To serve, divide the Parmesan millet among 4 shallow bowls, top with some ratatouille and sprinkle with the coarsely grated Parmesan.

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