286 Diet Wise
Vegetarian Alternative
MILLET AND COURGETTE RISOTTO
2 tbsp oil
2 onions, peeled and chopped
1 red pepper, chopped and seeded; 1 (16 oz/455 g) zucchini, sliced
2 cloves of garlic, finely chopped; 8 oz/225 g millet
1 pint (570 ml/2 cups) water
Salt and pepper
Fry onions, red pepper, zucchini and garlic in a saucepan for 10 minutes.
Add millet and water and bring to a boil. Cover and turn down the heat;
cook for 20 minutes, until the millet is cooked and fluffy. Season. Serve
with crispy lettuce.
NB: For tomorrow, put the lentils in pan of water to soak overnight.
Make the gazpacho if you have time and leave it in the fridge.