Turmeric millet pilaf with pickled beetroot, mint and feta

4 servings Prep: 15 mins, Cooking: 40 mins
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Throw out the rice and try a pilaf with millet, one of our goodness-filled Future 50 Foods! Infused with rich turmeric and the unique flavours of pickled beetroot, mint and creamy feta – this recipe is bound to awaken your taste buds!

By Food24 August 13 2019
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Ingredients (7)

15 ml turmeric — ground
1 knorr minestrone soup
1.5 l water
400 g millet — uncooked, rinsed
8 pickled beetroot — chopped
1/4 cup fresh mint — chopped
80 ml feta cheese — optional
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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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