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Millet with radicchio


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For 2 people
100 g of millet
1 medium head radicchio chicory
1 clove of garlic
extra virgin olive oil
vegetable broth (optional)
nutritional yeast flakes (optional)


Peel the radish and cut into 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.
Pour in the vegetable broth or hot water and add salt.
After about 5 minutes, add the radicchio and stir with a wooden spoon.
Cook over low heat 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, as it dries.
At the end of cooking, add a tablespoon of nutritional yeast flakes (optional) and stir with a drizzle of olive oil.
Serve hot.

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

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