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Turmeric millet pilaf with pickled beetroot, mint and feta


Turmeric pilaf

Ingredients 7
Servings 4
Time 15 min

Ingredients

  • 15
    ml
    ground turmeric
  • 1
    packet KNORR minestrone soup
  • 1.5
    l
    water
  • 400
    g
    millet (uphoko) - uncooked, rinsed
  • 8
    pickled baby beetroots - chopped, to serve
  • 1/4
    cup
    fresh mint - chopped
  • 80
    ml
    feta cheese
 

Method

40 min
 

In a large saucepan, whisk together the turmeric, KNORR Minestrone Soup and water and bring to a boil. Simmer for 2-3 minutes.


Add the millet (uphoko) and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the liquid has been absorbed and the millet (uphoko) is cooked.


Remove the millet (uphoko) from heat and allow it to sit, covered for 10 minutes.


Fluff the millet (uphoko) gently with a fork, then serve the pilaf with the beetroot, fresh mint and feta cheese.

 

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