Millet with zucchini and carrots is a vegan and vegetarian first course, with no butter and no cheese, 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 lunch, packed lunch, or a light dinner.
Wash and clean the vegetables. Cut the zucchini and carrots into julienne strips to obtain thin slices.
Rinse the millet under running water and boil it following the instructions on the package.
While the millet cooks, heat the extra-virgin olive oil in a pan.
Add the zucchini and carrots to the pan and add a pinch of vegetable bouillon granules; 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 mixture.
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
Strainer (if needed)
Suitable for vegans, vegetarians, people with celiac disease, and those intolerant to eggs and lactose. It can be eaten hot or cold; also ideal for packed lunches.
Italia
| Energy (kcal) | 123.33 |
| Carbohydrates (g) | 23.53 |
| of which Sugars (g) | 2.5 |
| Fat (g) | 1.47 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 4.54 |
| Fiber (g) | 1.9 |
