Millet with Nettles and Cheese
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
490
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 shallots
- 2 garlic cloves
- 2 Tbsps butter
- 250 grams Millet
- 600 milliliters Vegetable broth
- 40 grams Pine nuts
- 4 handfuls baby Stinging nettle (200 grams)
- salt
- 150 grams Gorgonzola
- freshly ground peppers
- thyme (with flowers, for garnish)
Preparation steps
1.
Peel shallots and garlic, dice finely. Heat butter in a pan and saute shallots and garlic until translucent. Rinse millet in a sieve in hot water, drain and add to the pan. Saute briefly and add broth. Simmer for about 20 minutes on low heat, stirring occasionally. If necessary, add more broth.
2.
Toast pine nuts in a dry pan until golden brown and fragrant, remove from the pan and cool. Rinse nettle and blanch in boiling salted water briefly, drain, squeeze and chop. Cut Gorgonzola into cubes.
3.
Add nettles to millet, season with salt and pepper. Transfer to plates and sprinkle with Gorgonzola and pine nuts. Garnish with thyme sprigs and serve.
