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.
Step 1 of 6: Wash and clean the vegetables. Cut the zucchini and carrots into julienne strips to obtain thin slices.
Step 2 of 6: Rinse the millet under running water and boil it following the instructions on the package.
Step 3 of 6: While the millet cooks, heat the extra-virgin olive oil in a pan.
Step 4 of 6: 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.
Step 5 of 6: When the millet is cooked, drain it if necessary and combine it with the zucchini and carrot mixture.
Step 6 of 6: Mix everything well to blend the flavors and serve the millet with zucchini and carrots hot or cold, depending on preference.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Nickel to be checked
| Average values | Per serving155 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 962 kJ230 kcal | 621 kJ148 kcal |
| Fat | 7.19 g | 4.64 g |
| of which saturated fatty acids | 1.01 g | 0.65 g |
| Carbohydrates | 35.29 g | 22.77 g |
| of which sugars | 3.75 g | 2.42 g |
| Fibre | 2.85 g | 1.84 g |
| Protein | 6.8 g | 4.39 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
