Nutrients, Calories, Benefits of Millet, Raw

Required products :

440 milliliters of hot water (the amount is approximate)

3 tablespoons honey

2 tablespoons oil

500 grams of flour

100 grams of whole wheat flour

65 grams of corn flour

3 tablespoons millet

3 tablespoons raw sunflower seeds

2 teaspoons salt

2 teaspoons active yeast

Method of preparation :

Knead in the standard way elastic dough from the products. Put it in a bowl, cover with a damp cloth and leave to rise in a warm place for about an hour. Then stir, leave to rise once more and stir again. Put the dough in the baking dish, give it the desired shape and let the volume double. When this happens, bake the bread (you can make incisions on the surface of the dough with a knife).

Bread is baked at 180 degrees for about an hour. But the time depends on the type of oven, the density and the size of the dough.

When you take it out of the oven, let it cool to room temperature and then cut.

It is good to put a bowl of water in the oven. Also, if you want the millet to soften, pre-soak it for 15 minutes in hot water, then dry it and then add to the dough.

Enjoy your meal!

Required products :

• 3 zucchini
• 1 tablespoon oil
• 1 onion
• 2 cloves garlic
• 1/2 cup millet *
• 1.5 teaspoons water or vegetable broth *
• 40 grams of black olives
• 1/2 teaspoon dried rosemary, thyme, marjoram, basil and salt
• 1 teaspoon ground sweet red pepper
• 400 grams of canned tomatoes in their own juice

* a tea cup with a capacity of 250 milliliters was used to measure the products

Preparation :

Wash the millet well under running water, chop the olives.

Fry the chopped onion in the oil for 5-7 minutes until transparent, then add the finely chopped garlic and leave the mixture on the stove for another minute until the characteristic aroma appears.

Once it starts to feel clear, add the washed millet, herbs, red pepper and salt to the fragrant vegetables.

Stir and 3 minutes later pour into the bowl and canned tomatoes along with the juice (if they are whole, you can mash them with a fork). Pour the water, close the container with a lid and bring the mixture to a boil. Let it cook for 20 minutes on low heat.

In the meantime, deal with zucchini. Cut them in half lengthwise, remove their tails, arrange them in a large pan with the cut down. Pour water to cover them in half. Close with a lid, turn on the stove to medium heat and wait until the liquid boils. Five minutes later, remove the zucchini and cool.

When this happens, use a spoon to carve the inside with the seeds, so you will get "boats". If the seeds are not many, cut a part of the meat, which you can chop finely and add to the stuffing of millet.

While the oven heats up to 175 degrees, add the olives to the millet, stir and cook for about 5 minutes (until soft).

Fill the zucchini with this combination and bake for 20 minutes.

Serve when cool.

Enjoy your meal!