Millet upma with green beans and coconut

Ingredients

For 1 serving

• Millet50 g
• Green beans60 g
• Carrots40 g
• Onion30 g
• Desiccated coconut6 g
• Mustard seeds1 teaspoon
• Turmeric1 pinch
• Coconut oil2 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: mustard,

In season: June – September

Method

1. Rinse the millet in a fine sieve under cold water until it runs clear; trim the green beans and cut them into pieces of about 1 cm, peel the carrots and cut them into small cubes, chop the onion.
2. Toast the drained millet in a dry pan over medium heat for 2 minutes, stirring, until dry and fragrant; set aside.
3. In the same pan heat the coconut oil, add the mustard seeds and wait a few seconds until they pop; add the onion, green beans and carrots and cook for 4 minutes over medium heat, until the onion is translucent.
4. Add the millet, turmeric, salt and about three times the millet's volume of water; bring to the boil, turn to low, cover and cook for 15 minutes, until the water is absorbed and the grains are soft.
5. Fluff with a fork and finish with the desiccated coconut and a squeeze of lemon juice.