Dinner
Millet Vegetable Stew
A comforting one-pot stew of millet with carrots, zucchini and potato, simmered in a mild vegetable stock until everything is soft. Gentle seasoning and a handful of parsley keep it clean and warming.
- Gluten-free
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Ingredients
- 140 g millet
- 2 carrots
- 1 small zucchini
- 250 g potatoes
- 850 ml mild vegetable stock without onion or garlic
- 1 tsp rapeseed oil
- 2 tbsp parsley
Method
- Rinse the millet thoroughly with hot water. Dice the vegetables.
- Warm the oil gently and soften the vegetables for two minutes without browning.
- Add the millet and stock and simmer gently for about 25 minutes.
- Add water if needed until soft and moist. Finish with parsley.
Why this recipe is gentle
Millet and soft-cooked vegetables are low-acid and easy to eat, and the stock is made without onion or garlic. There is no tomato, citrus or hot spice, and only a little oil is used.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Rinse the millet well with hot water first to soften its flavor and texture.
- Individual responses vary, so start with a moderate portion and see how you feel.
- Add extra water as it cooks to keep the stew moist and gentle.
