Ingredients for Greek Millet Saganaki with Prawns and Ouzo

• 300ml water

• 180ml millet

• 1 ورقة غار

• Pinch of fine sea salt

• 1 ملعقة كبيرة من زيت الزيتون البكر الممتاز

• 240ml finely chopped yellow onion (about 1 small)

• 1 clove garlic, peeled and slightly crushed

• 1 small hot green chilli, minced (optional)

• 1/4 teaspoons fine sea salt

• 2 tablespoons tomato paste

• 1 (800g) can whole tomatoes, crushed in a bowl

• 1/4 ملعقة صغيرة من الفلفل الأسود المطحون طازجًا

• 80g green pimiento-stuffed olives, halved if large

• 110g coarsely crumbled Greek feta cheese (about 240ml ), preferably sheep's milk

• 450g jumbo shell-on prawns, deveined and patted dry

• Fine sea salt and freshly ground black pepper

• 2 ملاعق كبيرة من زيت الزيتون البكر الممتاز

• 80ml ouzo, or other anise-flavoured liqueur

• 1/4 cup chopped fresh flat-leaf parsley

1 To prepare the millet, bring the water, millet, bay leaf, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 5 to 10 minutes. Uncover, remove the bay leaf, and set aside to cool.

2 Meanwhile, make the saganaki. Heat the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium heat until it shimmers. Add the onion, garlic, chilli, and salt; cook, stirring frequently, until the onion softens and turns light golden, about 5 minutes. Add the tomato paste and cook, stirring, until it darkens, about 1 minute. Add the tomatoes with their juices and the pepper; bring to a boil over medium-high heat. Decrease the heat to maintain a light boil and cook, uncovered, for 3 minutes.

3 Stir in the millet and green olives. Taste for salt and pepper and adjust (keeping in mind that olives and feta cheese can be quite salty). Remove the pot from the heat, sprinkle with the feta, and cover to allow the cheese to soften.

4 To prepare the prawns, season them with salt and pepper. Heat the olive oil in a 12-inch skillet over high heat until it shimmers. Add the prawns. Cook, undisturbed, until the prawns turn golden, 1 to 2 minutes, and then flip them with a spatula and cook until they are just opaque throughout, 1 to 2 more minutes, depending on the size. Add the ouzo and cook until syrupy, about 30 seconds. Using a spatula, briskly remove the prawns from the pan and arrange on top of the millet. Sprinkle with the parsley and serve at once.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.