Lunch dishes with millet and roasted vegetables
Simplify your week's cooking plan with this magic millet trio: all pairing fresh millet and vegetables to create a hearty soup, delicious savoury pancakes, or colourful veggie bowls. One shop, three delightful meals - let's get cooking!
Vegetable bowl
Step 1
100 g cooked millet – 2 tbsp chopped parsley – 0.25 courgette – 0.25 onion – 1 tbsp olive oil
Mix the cooked millet with parsley. Slice the courgette and onion and fry in olive oil.
Step 2
1 carrot – 1 tomato – 0.5 red peppers
Cut the carrot into sticks, the tomato into quarters and the pepper into cubes. Place all the ingredients in a lunch box.
Step 3
3 tbsp natural yoghurt – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp lime juice – 1 tbsp honey – 1 tbsp chopped parsley
Mix the sauce ingredients and serve with the remaining ingredients.
Zucchini and carrot pancakes
Step 1
100 g cooked millet – 0.25 courgette – 1 carrot – 1 egg – 0.5 tsp pepper – 1 tbsp chopped parsley – 2 tbsp olive oil
Wash the courgette, wash and peel the carrot. Grate the vegetables. Mix the cooked millet with grated vegetables and egg, and season with pepper and parsley. Shape into small pancakes and fry in olive oil until golden brown.
Step 2
0.5 red pepper – 1 tomato – 0.25 onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp lemon juice
Slice the pepper, tomato and onion and mix with the Kikkoman Soy Sauce, olive oil and lemon juice. Serve with the pancakes.
Roasted vegetable soup
Step 1
2 carrots – 0.5 courgette – 3 tomatoes – 1 red pepper – 0.5 large onion – 2 tbsp olive oil – 2 tbsp chopped parsley
Cut the vegetables into smaller pieces, rub them with the olive oil and chopped parsley, place on a baking tray and roast for 20 minutes at 200 °C.
Step 2
1 litre vegetable stock – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 0.5 tsp pepper – 1 tbsp chopped parsley – 100 g cooked millet
Place the baked vegetables in a pot, pour over the stock and cook for 15 minutes. Purée with a hand blender, season with Kikkoman Soy Sauce, pepper and parsley, and serve with the millet.
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