Little Millet Bell Pepper Rice Recipe

3.50 from 4 votes

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.

Prep Time 15

Cook Time 15

Soaking time 8

Servings

Author Sravanthi Chanda

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