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Millet with turnip greens


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For 4 people
200 g of millet
300-400 g of broccoli rabe (or other leafy vegetables: kale, chard, spinach, chicory, radicchio, endive etc.)
1 clove of garlic
2 tablespoons extra virgin olive oil
vegetable broth (optional)


Peel and wash turnip greens, then cut into thin strips.
Mince the garlic.
Rinse the millet under running water using a fine mesh strainer and toast briefly in a pan with a little olive oil with the chopped garlic.
Add the turnip greens into strips and stir with a wooden spoon.
Pour in the vegetable broth or hot water and add salt.
Simmer on low heat for about half an hour, stirring occasionally, until completely cooked.
For an optimal end result you can adjust how the risotto, i.e. add a ladle of water (or broth) at a time, gradually drying: after cooking the liquid should be absorbed completely.
Serve hot.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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