Millet Cuscuz


300g of peeled millet

1 medium zucchini, diced

1 São Paulo pumpkin, diced

Eggplant 1 medium, diced

1 red onion, diced

30g diced red bell pepper

1 cup purple basil

½ cup of parsley

2 cups sliced radicchio

3 tablespoons Sacha Inchi oil

3 tablespoons olive oil

Salt to taste


1. In a saucepan cook millet. Do not overcook, it should stay al dente. Drain and set aside.

2. In a large frying pan or a very hot wok add the olive oil, sauté eggplant, zucchini, pumpkin, red bell pepper and onion.

3. Place the radicchio and the cooked millet in the vegetable pan. Mix well, add basil, parsley, Sacha Inchi and alt. Serve it warm.

Recipe developed by Alessandra Luglio and team.