Millet with Zucchini, Olives, and Tomato

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Ingredients

1. ½ tsp. / 2½ gm butter
2. ½ tsp. / 2½ olive oil
3. ½ cup / 100 gm millet, uncooked
4. 1 tomato, chopped
5. 10 olives, chopped
6. ½ cup / 120 ml water
7. ½ cup / 120 ml organic soy or Greek yogurt
8. ½ oz. / 15 gm pumpkin seeds
9. 1 cup / 125 gm zucchini, chopped

Directions

1. Preheat oven to 375°F / 190°C and grease a small baking dish with butter. Meanwhile, heat the olive oil in a pan. Then add the millet and stir frequently for about 3 minutes until fragrant and golden in color. Pour it in the bottom of the greased baking dish.
2. In a separate pot, warm the yogurt and ¼ cup / 60 ml of water. Scatter the chopped zucchini, olives and tomatoes on top of the millet in the baking dish. And carefully pour the warmed water and yogurt over it. Cover with foil and bake for 45 minutes.
3. If millet is not tender after 45 minutes, add the remaining water and put back in the oven for another 10 minutes. However, if millet is tender, then remove foil and sprinkle the pumpkin seeds on top.
4. Return the dish to the oven and bake for another 10 minutes until millet is cooked and top is browned. May be served hot or at room temperature.

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