Stir-fry with corn and millet
Do you fancy a tasty stir-fry? With the short cooking time of the millet, this vegetable stir-fry with corn and millet is quickly cooked. Thanks to its superfood status, millet is now rightly back on many plates and is increasingly grown locally.
Ingredients
For the stir-fry
- 2 tbsp oil for frying i.e. canola (rapseed) or peanut oil
- 1 onions
- 200 g green beans
- 150 ml water
- 1 small unit saffron
- 1 tsp smoked paprika powder
- ½ tsp cumin powder or seeds crushed in a mortar
- ½ tsp coriander powder
- 2 tomatoes
- salt
- pepper
For the corn
- 1 sweet corn pre-cooked
- 1 tbsp tamari mix with 1 tbsp of water
Additionally
- ½ cup golden millet
- 1 ½ cups water
- ½ bunch fresh coriander
Instructions
- Wash the millet and boil in 3 times as much water for 15 minutes. Then put the lid on and let it soak for another 10 minutes.
- Finely chop the onions. Cut the ends of the green beans. Cut beans and corn into bite-sized pieces. Dice the tomatoes.
- Take a large non-stick frying pan and sauté the onions with a little oil. Then add the green beans and fry for another 5 min.
- Then add 150 ml water, saffron, smoked paprika powder, cumin powder, coriander powder and tomatoes to the beans in the pot. Stir and simmer for 15 min.
- Meanwhile, heat some oil in another coated pan. Fry the corn pieces on both sides for approx. 3 min. Deglaze with the tamari-water mixture. Remove from heat as soon as the liquid has evaporated.
- Serve your stir-fry with the corn pieces, the millet and sprinkled with coriander.
Notes
For an extra portion of protein, add a few cooked kidney beans or fried tofu cubes to your stir-fry at the end of the cooking time.
Tip: Loosen up the millet with a fork at the end of the cooking time. You can now serve it nice and grainy.
Tried this recipe?Let us know how it was!