Brussels with raisins and crunchy almond in bed of creamy pumpkin millet, roasted cauliflower and purple pickle

Today I share the recipe for a meal that I prepared quickly and that got yummy. Because it contains millet and pumpkin, it is good to nourish our stomach, spleen and pancreas. The crunchiness of cauliflower and almonds gives an interesting contrast with the creamy millet. The purple cabbage pickles will give a strong, sour taste that helps enrich the combination of flavors and above all, will bring innumerable benefits to our gut. Enjoy it! 😉

Print Recipe

Brussels with raisins and crunchy almond in bed of creamy pumpkin millet, roasted cauliflower and purple pickle

Prep Time

40 min

Cook Time

25 min

Passive Time

2 h

Servings

doses

Ingredients

Brussel sprouts with raisins and almonds

• 400 g brussels sprouts
• 1 onion cut in small brunoise (very small squares)
• 50 g raisins
• 50 g almonds cut in small pieces
• 1 tbsp sesame oil
• pinch black pepper grind at the moment
• 1/2 tbsp shoyu

Creamy millet with pumpkin

• 1 medium onion cut in brunoise
• 1 cup glutinous millet previously soaked for 2h (if you don't have time to soak it, at least wash it before cook it)
• 4 cups filtered water
• 200 g pumpkin cut in very small pieces
• 1 bay leave

Roasted caulifower

• 400 g cauliflower
• spices to spinkle
• 1 tbsp sea salt

Prep Time 40 min Cook Time 25 min Passive Time 2 h Servings doses Ingredients Brussel sprouts with raisins and almonds 400 g brussels sprouts 1 onion cut in small brunoise (very small squares) 50 g raisins 50 g almonds cut in small pieces 1 tbsp sesame oil pinch black pepper grind at the moment 1/2 tbsp shoyu Creamy millet with pumpkin 1 medium onion cut in brunoise 1 cup glutinous millet previously soaked for 2h (if you don't have time to soak it, at least wash it before cook it) 4 cups filtered water 200 g pumpkin cut in very small pieces 1 bay leave Roasted caulifower 400 g cauliflower spices to spinkle 1 tbsp sea salt

Instructions

Brussel sprouts with raisins and almonds

1. In a pan, heat the onion over high heat until it begins to release some juice, stirring constantly.
2. Then add the sesame oil and brussels sprouts previously washed and cut in half. Season with salt and pepper.
3. Add the raisins and cook on medium heat for 5 minutes, or until the cabbages are crispy and bright green.
4. In a frying pan, heat the chopped almonds until they begin to release aroma (about 3 minutes). Turn off the fire and add the shoyu, stirring well to wrap.
5. Serve the brussels sprouts with the almond on top.

Creamy pumpkin millet

1. In a pot, put the olive oil, the bay leaf, and the onion. With the heat high, sauté the onion lightly.
2. Add salt and the glutinous millet and fry for about 2 minutes.
3. Then pour the boiling water and the pumpkin. Let cook in medium fire for about 20 minutes. At the end of cooking, it's possible that you have to stir to assure it doesn't burn, and might have to put the fire in the minimum.
4. Before serving, take the bay leave out.

Roasted cauliflour

1. Pre-heat the oven at 150º C.
2. Wash and cut the cauliflower in small branches.
3. Arrange it in a tray lined with parchment paper, or greased with some vegetable oil.
4. Season with salt and spices. For this one I used a mix of sweet chili, curry and chili, to have that red colour. I also used a salt with flowers that gave it an extra flavor.
5. Put in the oven and let cook for about 30 min, or until the cauliflower is golden.

   

Recipe Notes

Served everything as it is in the picture, with a homemade purple cabbage pickle too! 🙂