Millet Soufflé With Peas -

Millet Soufflé With Peas

Ingredients

¼ cup (50 ml/50 g) millet
¾ cup (175 ml) vegetable stock
1⅓ cups (325 ml/200 g) frozen peas
3 eggs
Salt and freshly ground pepper
⅔ cup (150 ml) carrot juice
1 tbsp (15 ml) cornstarch
½ bunch parsley
Curry powder

Details

Serves: 2

Method

Stir millet into vegetable stock and cook, covered, on low heat for 20 minutes, stirring occasionally. After the first 10 minutes, stir in the peas.

Preheat the oven to 350^°F (180^°C). Separate the eggs. Beat the yolks lightly and fold into the mil­let. With clean beaters, beat the whites until stiff and fold in. Season with salt and pepper. Grease two small ramekins. Spoon ½ the millet mixture into each and bake for 25 minutes.

Bring the carrot juice to a boil. Mix the corn­starch with a little cold water, stir it in and cook until thickened. Leave to cool. Chop and stir in the parsley, and season with salt, pepper and curry powder. Serve with the soufflés.

TIP:- Millet is an important staple in many countries. If you find the mineral-packed small yellow grains tasty, you can serve them combined with vegetables or rice anytime. For 2 servings, add 1 cup (250 ml) millet to 3 cups (750 ml) boiling water and cook, covered, on low heat for 15 to 20 minutes.

Per serving:- approx. 321 calories 18 g protein, 11 g fat, 36 g carbohydrates

Related food category:

• Rice, Grain and Pulses