Roast Millet and Nettles
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
553
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 251 mg | (264 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 685 mg | (69 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Millet
- 1 garlic clove
- 1 Tbsp butter
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 300 grams male Stinging nettle
- 1 shallot
- 200 grams Feta
- vegetable oil (for greasing)
- 50 grams Crème fraiche
Preparation steps
1.
Rinse with hot water millet in a sieve and drain well. Peel and mince garlic. Heat butter in a pan and sauté garlic, add millet. Pour in vegetable stock and simmer for about 10 minutes over low heat until the broth is almost completely absorbed and the millet is almost done. Season well with salt and pepper and remove from heat.
2.
Rinse and blanch stinging nettles in salt water. Remove from heat, drain well and chop coarsely. Peel and mince shallots and mix with crumbled cheese and nettles. Season with salt and pepper.
3.
Preheat the oven to 200°C (approximately 390°F). Grease a baking dish with oil.
4.
Distribute millet in the pan and top with crème fraîche. Add nettles and bake for about 25 minutes. Remove and serve hot.
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