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Turmeric Millet Pilaf with Pickled Beertroot

Tumeric Millet Pilaf with Pickled Beetroot, Mint and Feta 
  • 4 People
  • 55 min.
  • easy 
Throw out the rice and try a pilaf with millet (uphoko), 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! 
Ingredients
  • 15 ml Robertsons ground turmeric
  • 1 packet (50 g) of Knorr minestrone soup
  • 1.5 l water
  • 400 g of uncooked rinsed millet (uphoko)
  • 8 x pickled beetroots chopped to serve
  • 1/4 cup of chopped fresh mint
  • 80 ml feta cheese
Cooking Method

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

  2. 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.

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

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

  • Nut Free
  • Dairy Free
  • Gluten Free

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