What are the main ingredients in Millet Ostrich Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Millet Ostrich Bowl?

Calories: 727, Carbs: 90 grams, Fat: grams, Protein: 50.4 grams, Sugar: 8.7 grams, Salt: 627 grams

How do I prepare Millet Ostrich Bowl?

PUMP THE SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GET BOWLED OVER: Bowl up the cooked millet. Top with the shredded leaves, the golden butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef! BUTTERNUT FORGET THE ROAST: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MUSTARD DRESSING: In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener, and seasoning. Set aside. I’LL FRY IF I WANT TO: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season. MILLET BASE: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Millet Ostrich Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Millet Ostrich Bowl

Name: Millet Ostrich Bowl
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional)

Tender ostrich chunks are seared to perfection and paired with millet, roasted butternut, and Danish-style feta. Toasted pumpkin seeds add a delicious crunch, while a tangy mustard dressing ties it all together. It’s a hearty & wholesome meal that’s perfect for a cosy evening in.

Millet Ostrich Bowl

with butternut, Danish-style feta & pumpkin seeds

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut
Danish-style Feta
Green Leaves
Millet
Mustard Dressing
NOMU Provençal Rub
Ostrich
Ostrich Stroganoff
Pumpkin Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

BUTTERNUT FORGET THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MILLET BASE
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener, and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
GET BOWLED OVER
Bowl up the cooked millet. Top with the shredded leaves, the golden butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!

Butternut - 250g
Millet - 100ml
Mustard Dressing - 20ml
Pumpkin Seeds - 5g
Ostrich Stroganoff - 1
NOMU Provençal Rub - 5ml
Green Leaves - 20g
Danish-style Feta - 20g

Download the Recipe

Serves 2

BUTTERNUT FORGET THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MILLET BASE
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener, and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
GET BOWLED OVER
Bowl up the cooked millet. Top with the shredded leaves, the golden butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!

Butternut - 500g
Millet - 200ml
Mustard Dressing - 40ml
Pumpkin Seeds - 10g
Ostrich Stroganoff - 1
NOMU Provençal Rub - 10ml
Green Leaves - 40g
Danish-style Feta - 40g

Download the Recipe

Serves 3

BUTTERNUT FORGET THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MILLET BASE
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener, and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
GET BOWLED OVER
Bowl up the cooked millet. Top with the shredded leaves, the golden butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!

Butternut - 750g
Millet - 300ml
Mustard Dressing - 60ml
Pumpkin Seeds - 15g
Ostrich Stroganoff - 1
NOMU Provençal Rub - 15ml
Green Leaves - 60g
Danish-style Feta - 60g

Download the Recipe

Serves 4

BUTTERNUT FORGET THE ROAST
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MILLET BASE
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
MUSTARD DRESSING
In a small bowl, combine the mustard dressing with a drizzle of olive oil, a sweetener, and seasoning. Set aside.
PUMP THE SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
I’LL FRY IF I WANT TO
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
GET BOWLED OVER
Bowl up the cooked millet. Top with the shredded leaves, the golden butternut, and the seared ostrich. Crumble over the drained feta. Drizzle over the dressing, and scatter over the toasted pumpkin seeds. Finish it off with a crack of black pepper. Dig in, Chef!