Very bright and flavorful dish with different textures. This meatless dish you can hardly call it " boring ". Delicious and very satisfying.
|Cooking time 90 minutes||Number of servings 6|
Wash vegetables well, peel, cut the beet slices, carrot - slices.
Preheat the oven to 220 degrees. Vegetables add salt, a little pepper. Separate half of the filling and coat the vegetables. I did this with a silicone brush. You can even drizzle with a little vegetable oil. Cover baking dish with foil and place in the oven for 50-60 minutes. Cooking time adjust, if you want the vegetables al dente.
Bake until the vegetables have millet. Rinse the barley, drain in a sieve, leave for 5-10 minutes to keep the water glass full. In a small saucepan, heat 1 tbsp oil, add the millet and sauté, stirring, for 3-5 minutes. Pour two cups of water, add salt, bring to a boil, cover and reduce heat. Simmer until water is completely absorbed. Raisins soak in warm water for 10 minutes. Almonds fry in a dry pan and coarsely chop, chop the greens. All mix with millet, sprinkle a little vegetable oil, season with lemon juice.
Mix the chickpeas with the remaining dressing and add to vegetables in the oven for 15 minutes until cooked
Wheat lay on plates, lay out to him the roasted vegetables and chickpeas, served to the table. Bon appetit!
In a small bowl, mix the cheese, cinnamon, ginger, and cumin. Add three tablespoons of vegetable oil, and stir. For me, the pasta was too spicy, I love the light spicy, so adjust the amount of adzhika.