Turmeric millet pilaf with pickled beetroot, mint and feta
|15 ml||turmeric — ground|
|1||knorr minestrone soup|
|400 g||millet — uncooked, rinsed|
|8||pickled beetroot — chopped|
|1/4 cup||fresh mint — chopped|
|80 ml||feta cheese — optional|
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.