Millet capsicum rice is a simple millet breakfast recipe with Italian spices and colored capsicum.
This is a vegan, gluten-free, and healthy 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 millet nutrition and how to cook millet grain. Cooked millet can be used to make any rice dishes. As you are here, you might be interested in other millet recipes.
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 or sambar masala powder. 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!
There are a lot of healthy millet recipes on this blog. Please check them out.
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How to make millet capsicum rice:
capsicum rice
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 capsicum
- 1 red capsicum (Optional, green capsicum can be used instead)
- 1 yellow capsicum (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
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