This beetroot and millet risotto is served with goat’s cheese, pomegranate and a little honey. By simmering the millet it takes on a creamy texture. Delicious served for lunch or dinner as a side or main, and not just for vegetarians!
Ingredients (serves two)
- 70 g 2 beetroot tubers
- 1-2 cups of millet
- 1 clove of garlic
- 1/2 teaspoon of honey
- 1 sprig of rosemary
- parsley leaves
- vegetable stock
- 2 onions
- dash of soy sauce
- olive oil
- chili, salt and pepper
- pomegranate seeds
- optional: goat’s cream cheese or sheep’s cheese
- First wash the millet in a fine sieve under running water. Then bring the millet to boil in the double amount of lightly salted water (alternatively in broth). Once the water boils, set the stove to the lowest heat setting and simmer millet for about 15 minutes with the lid closed. Remove the pot from the heat and allow the millet to swell for another 10 minutes.
- In the meantime, remove the stem of the beetroots and cook them covered with water for about 30 minutes. Then put them into cold water quickly, peel them (with gloves!) and dice them into small cubes.
- Chop the onions and garlic and pluck the sprigs of rosemary. In a pan, heat some oil, add onions and fry until they get glassy. Add garlic, honey, rosemary and chili powder and fry briefly. Add the beetroot cubes and then the millet. Fill up with a little bit of vegetable stock and heat everything on low flame. Season with salt and pepper and a dash of soy sauce. Add the finely chopped parsley.
- Optional: Add dap of goat’s cream cheese or crumbles of sheep’s cheese on the portions. Sprinkle with fresh pomegranate seeds and enjoy!
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