Turmeric millet with sugar snap peas

A delicious one-pan dish


  • 1 tbsp. olive oil (EVOO)
  • 1 onion, in cubes
  • 2 garlic cloves, minced
  • 1/4 tsp. chili flakes
  • 1 large bell pepper, cut in cubes
  • 1 cup millet
  • 2 cups vegetable broth
  • 1 tsp. ground turmeric
  • 8 oz./230 gr. sugar snap peas (stem end and string removed and discarded)
  • 1/4 tsp ground black pepper
  • salt to taste


  1. Heat olive oil in a skillet over medium heat.
  2. Add onions, garlic, chili flakes and bell peppers.
  3. Sauté for 2 minutes, stirring often.
  4. Then add millet and cook until it starts to release a nutty taste (around 3 minutes)
  5. Next pour the vegetable broth and add turmeric.
  6. Let it simmer over medium heat for around 10 minutes.
  7. At last add snap peas and let it simmer for another 5 minutes until they are crisp tender and/or until the millet is cooked through and soft.
  8. Add pepper and salt to taste.


  • If you need to save more time replace millet by couscous and reduce cooking time accordingly.
  • It saves you around 5-10 minutes cooking time.