All VegetarianMillet V

Millet Dumplings + Almond & Arugula Pesto

By 2 Marzo 2020 9 Marzo, 2020 No Comments



– 500 g millet
– 2 summer zucchinis small diced
– 2 tbsps. vegetable broth
– 6 spring onions chopped
– 2 fresh bunches of arugula coarsely chopped
– 100 g almonds roasted and slivered
– 2 garlic cloves hearts removed
– 60 g Pecorino Romano cheese grated
– EVO to taste


Rinse the millet, drain and cook it in 12 cups of water also adding a tablespoon of broth and a pinch of salt. As soon as the water has completely evaporated – ab. 15 minutes, remove from heat and set the millet aside. Meanwhile, wash the arugula and dry it off with paper towel. Then, in a mortar, crush the garlic along with a pinch of salt. Add in the almonds and grind them. Right after also add in the arugula, the Pecorino and finally pour the EVO in a very thin slow stream. Mix well and set aside. Meanwhile, in a pan, heat a drizzle of EVO and sauté the zucchinis along with the spring onions until lightly crispy. At this point, add in the millet, drained of any residual water, and let cook for few minutes. Finally, with the help of 2 spoons slightly wet in hot water, shape the millet in a kind of 3 sided oval scoops and serve them cold (or warm) topped with the almond and arugula pesto mixture.