Millet with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 250 grams Millet
- 1 onion
- 3 garlic cloves
- 3 Tbsps olive oil
- 4 Tbsps Almond slivers
- 500 milliliters Vegetable broth
- 50 grams raisins
- ½ Cinnamon stick
- ½ tsp Cumin
- 1 generous pinch Saffron
- salt
- freshly ground peppers
- 1 Eggplant
- 1 stalk Leeks
- 150 grams Celery
- 150 grams carrots
Preparation steps
Rinse the millet in lukewarm water in a sieve and drain well. Peel the onion and garlic, chop finely and cook in a wide pan in 2 tablespoons oil. Stir in almonds and millet and cook briefly. Pour in broth. Add raisins, cinnamon, cumin and saffron, season with salt and pepper and allow to stand over low heat to swell for about 25 minutes.
Trim eggplant, rinse, cut lengthwise into quarters and transversely in about 2 1/2 cm (approximately 1 inch) thick slices. Sprinkle with 1 teaspoon salt and leave for about 10 minutes. Pat eggplant dry and brown in a large frying pan on both sides in the remaining oil. Remove from pan and keep warm. Rinse leek and celery, peel carrots and cut into slices. Combine vegetables with 5 tablespoons of water in a pan, cover and cook on low heat just until crisp-tender, about 5 minutes. Season with salt and pepper.
Distribute the millet on warmed plates and serve with the vegetables.
