Millet capsicum rice is a simple millet breakfast recipe with Italian spices and colored capsicum.
This is a vegan and gluten-free recipe using little millet and this will be a good breakfast or lunch box option. You can use other small millets like Foxtail, Proso, or Barnyard millet also to make this capsicum rice recipe.
I have posted a detailed recipe on how to cook millet grain. Cooked millet can be used to make any rice dishes.
Recipe Notes and variations:
- You can also use leftover millet or rice or quinoa to make this recipe.
- Italian spices go well with capsicum and hence I have used them. You can skip these and use cumin powder or garam masala. Just use a teaspoon of it but the taste will vary accordingly.
- You can use any color bell peppers to make this capsicum rice.
Let's make millet capsicum rice:
- Cook the millet and keep it aside. Please check my detailed post on how to cook fluffy millet. Fluffy millet is the key to this recipe.
- Meanwhile, chop the capsicum into thin slices. Also finely chop garlic. I haven't added onion, you could add finely chopped onions as well to this.
- Heat a pan and add oil. Once the oil is heated, add finely chopped garlic.
- Now add red chili flakes, dried thyme, dried oregano, and black pepper powder.
- Add chopped capsicum, salt and mix everything. Let it cook on high flame for 5 minutes. Capsicum will retain the crunch when you cook them on high flame.
- Add cooked millet and mix everything well. Adjust salt if required and let it heat for 5 minutes.
- Switch off the flame and add chopped coriander leaves. Mix everything well and Capsicum rice is ready to serve!
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How to make millet capsicum rice:
Recipe
Little Millet Bell Pepper Rice Recipe
Little Millet Bell Pepper Rice is a simple and nutritious dish made with cooked millet and colorful bell peppers flavored with Italian spices for a unique twist. This vegan and gluten-free recipe is perfect for breakfast or a lunchbox meal, providing a healthy and delicious option.
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Ingredients
For cooking millet
- 1 cup Little millet
- 1.5 cups Water
- 1 teaspoon Oil
- Salt to taste
Other ingredients for capsicum rice
- 1 green bell pepper
- 1 red bell pepper (Optional, green capsicum can be used instead)
- 1 yellow bell pepper (Optional, green capsicum can be used instead)
- 2 tablespoon oil
- 2 tablespoon coriander leaves (Finely chopped)
- 1 tablespoon garlic (Finely chopped)
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt to taste
Instructions
- Cook the millet and keep it aside. Please check my detailed post on how to cook fluffy millet.
- Meanwhile, chop the capsicum into thin slices. Also finely chop garlic. I haven't added onion, you could add finely chopped onions as well to this.
- Heat a pan and add oil. Once the oil is heated, add finely chopped garlic.
- Now add red chili flakes, dried thyme, dried oregano, and black pepper powder.
- Add chopped capsicum, salt and mix everything. Let it cook on high flame for 5 minutes. Capsicum will retain the crunch when you cook them on high flame.
- Add cooked millet and mix everything well. Adjust salt if required and let it heat for 5 minutes.
- Switch off the flame and add chopped coriander leaves. Mix everything well and Capsicum rice is ready to serve!
Notes
You can make this recipe using cooked rice or quinoa as well instead of cooked millet.
Nutrition
Serving: 1gCalories: 384kcalCarbohydrates: 57gProtein: 9gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 25mgPotassium: 407mgFiber: 8gSugar: 3gVitamin A: 1700IUVitamin C: 156mgCalcium: 39mgIron: 3mg
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