Millet and bulgur with braised squash and particular hummus
Ingredient for 4
160 gr of bulgur
160 gr mile
1/2 Delica pumpkin
1/2 glass of red wine
Dried aromatic herbs: rosemary, bay leaf, sage
For the sauce
125 gr dried chickpeas or 250 gr of already cooked chickpeas
2 cobs or 150 g of cooked corn
1 teaspoon of sumac
1 coffee cup of Tamari sauce
1 clove of garlic
1 tablespoon of Tahini sauce
1 lemon (juice)
1 bay leaf
1 tablespoon of toasted sesame seeds
(if it is not toasted, heat it in a dry non-stick for a few minutes until it starts to burst and then keep it aside in a cup)
Salt, pepper, extra virgin olive oil
Method
For the sauce
I start with the sauce because the preparations are spread over a longer period of time.
If you have dried chickpeas and corn on the cob, that is, the ingredients even before being cooked, as a first step you have to boil them.
For the chickpeas (after soaking for at least 12 hours): boil them in unsalted water for about 2 hours with a bay leaf and a clove of garlic.
Salt only when cooked, otherwise the peel will remain hard.
For cobs, unfortunately, they are only available in summer, until September. If you are in this period, here you can find a recipe for boiling them. Otherwise you can use corn already steamed.
Squeeze the lemon juice by filtering it with a strainer to remove seeds and fibers.
Blend the chickpeas, corn, lemon juice, 1/2 tablespoon of sumac, tahini salt, pepper and extra virgin olive oil in a blender until it became a cream.
Put the millet in a saucepan with high edges with cold water (1 mile proportion: 2 water), a bit of salt and a spoonful of extra virgin olive oil. Bring to a boil with a lid on a low heat and continue cooking until the water is completely absorbed (about 25 minutes).
Put the bulgur in a bowl with a pinch of salt, a spoonful of extra virgin olive oil and cover it with boiling water, immediately putting the lid on. The proportion, as for millet, is 1 bulgur: 2 water. Leave to rest for at least 30 '.
Cut the pumpkin in half. With 1/4 recover 4 slices and with the remaining quarter cut the squares as regular as possible.
Put the pumpkin cut into slices in a preheated oven (180 ° C for 20 minutes), seasoning them with extra virgin olive oil, salt, pepper and crumbled sage.
Put in a non-stick pan 4 tablespoons of extra virgin olive oil, and all the aromatic herbs. When the oil is hot, add the squash into cubes, mix well and blend with the soy sauce. When the Tamari sauce is absorbed, blend with the wine and stir frequently until the pumpkin is cooked.
Add the millet and the bulgur and, with the help of a fork, shell them. Incorporate the pumpkin into chunks.
Serve with a baked pumpkin wedge and the particular hummus.
Ingredient for 4
160 gr of bulgur
160 gr mile
1/2 Delica pumpkin
1/2 glass of red wine
Dried aromatic herbs: rosemary, bay leaf, sage
For the sauce
125 gr dried chickpeas or 250 gr of already cooked chickpeas
2 cobs or 150 g of cooked corn
1 teaspoon of sumac
1 coffee cup of Tamari sauce
1 clove of garlic
1 tablespoon of Tahini sauce
1 lemon (juice)
1 bay leaf
1 tablespoon of toasted sesame seeds
(if it is not toasted, heat it in a dry non-stick for a few minutes until it starts to burst and then keep it aside in a cup)
Salt, pepper, extra virgin olive oil
Method
For the sauce
I start with the sauce because the preparations are spread over a longer period of time.
If you have dried chickpeas and corn on the cob, that is, the ingredients even before being cooked, as a first step you have to boil them.
For the chickpeas (after soaking for at least 12 hours): boil them in unsalted water for about 2 hours with a bay leaf and a clove of garlic.
Salt only when cooked, otherwise the peel will remain hard.
For cobs, unfortunately, they are only available in summer, until September. If you are in this period, here you can find a recipe for boiling them. Otherwise you can use corn already steamed.
Squeeze the lemon juice by filtering it with a strainer to remove seeds and fibers.
Blend the chickpeas, corn, lemon juice, 1/2 tablespoon of sumac, tahini salt, pepper and extra virgin olive oil in a blender until it became a cream.
Put the millet in a saucepan with high edges with cold water (1 mile proportion: 2 water), a bit of salt and a spoonful of extra virgin olive oil. Bring to a boil with a lid on a low heat and continue cooking until the water is completely absorbed (about 25 minutes).
Put the bulgur in a bowl with a pinch of salt, a spoonful of extra virgin olive oil and cover it with boiling water, immediately putting the lid on. The proportion, as for millet, is 1 bulgur: 2 water. Leave to rest for at least 30 '.
Cut the pumpkin in half. With 1/4 recover 4 slices and with the remaining quarter cut the squares as regular as possible.
Put the pumpkin cut into slices in a preheated oven (180 ° C for 20 minutes), seasoning them with extra virgin olive oil, salt, pepper and crumbled sage.
Put in a non-stick pan 4 tablespoons of extra virgin olive oil, and all the aromatic herbs. When the oil is hot, add the squash into cubes, mix well and blend with the soy sauce. When the Tamari sauce is absorbed, blend with the wine and stir frequently until the pumpkin is cooked.
Add the millet and the bulgur and, with the help of a fork, shell them. Incorporate the pumpkin into chunks.
Serve with a baked pumpkin wedge and the particular hummus.
