Millet with sage pesto, curry broccoli, fresh parsley, lemon zest and citrus soy sauce
Ingredients for 4
320 gr of millet
15 fresh sage leaves
1 tbsp curry
1 glass of tomato sauce
1 white onion
1 tablespoon chopped fresh parsley
1 organic lemon
Extra virgin olive oil
Put the millet in a large pot, cover with hot water (proportion 1 cup of millet: 2 cups of water), a pinch of salt and a spoonful of extra virgin olive oil.
Put on the fire and cook for about 25 '(or until the millet has absorbed all the water and is soft).
Cut the broccoli into florets, cut the onion in Mirepoix (about 5/6 mm nuts). Heat some oil in a non-stick pan with the curry. When it starts frying, add the onion. Mix well, leave to fry for a few minutes, taking care not to burn the onion. Add the broccoli, mix them and toast them (they must make a golden crust but not burn). After about 10 'add the tomato puree and if necessary, if the sauce seems too thick, stretch with half a glass of hot water.
Cook for about 10 minutes on high heat and without lid, stirring often. Before serving, grate the zest of half a lemon and add it to the broccoli.
Blend the sage with a spoonful of oil and a pinch of salt. Incorporate the millet and sage by mixing well.
Helping yourself with a cup-pasta (wet it first so the millet does not stick), put the millet on the plates, the broccoli curry with the chopped parsley and the accompanying soy sauce, which will be lengthened with the juice of half a lemon and a spoonful of extra virgin olive oil.