Millet with Brussels sprouts, walnuts and sunflower seeds

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Elia Tabuenca García
@eliatabuencagarcía

Millet with Brussels sprouts, walnuts and sunflower seeds, the recipe for a winter first course with alternative flavors to the usual pasta or risotto.

Millet with brussels sprouts



Do you want to prepare a seasonal first course that goes beyond the classic pasta or risotto? To change a bit you can choose the millet, a “poor” cereal, all to be rediscovered, which is considered an energetic and anti-stress food.

The mile is easily found in the common supermarkets, in the shops of organic products or in herbalist's shops. Thanks to millet you will get a light, nutritious first course that is also suitable for those who eat gluten free. Millet is useful for keeping hair, nails and skin healthy. Here are the ingredients and the recipe with all the instructions for the preparation.

Ingredients

180 gr of millet
10 Brussels sprouts
50 gr of shelled walnuts
1 liter of water
1 tablespoon of sunflower seeds
1 teaspoon of chopped dried oregano
1 teaspoon of chopped dry basil
½ teaspoon of poppy seeds
Extra virgin olive oil and balsamic vinegar
Salt and pepper



Preparation

The indicated ingredients allow you to prepare two servings of millet with Brussels sprouts, nuts and sunflower seeds. To prepare this dish, start by cooking the Brussels sprouts.

Wash and clean the Brussels sprouts. Cut each sprout into four wedges. Sprinkle the bottom of a small oven dish with a drizzle of oil and place the sprouts. Season with a pinch of salt and pepper. Cook the Brussels sprouts in the oven at 180 ° C for about 25 minutes or in any case until they are soft on the inside, crunchy and golden on the outside. When the sprouts are ready, take them out of the oven and set them aside.

Meanwhile, bring a liter of tap water to a boil. Salt according to your habits, as you would for pasta. Pour in the millet and cook it, stirring occasionally. For the cooking millet they will be needed about 20 minutes. However, check the cooking times on your package.

Drain the millet and pour it back into the pot. Dress with a tablespoon of extra virgin olive oil. Briefly toast the sunflower seeds and walnuts in a large pan. You can chop the walnuts and leave some whole to decorate the dishes. In the same pan add the Brussels sprouts, which you can season with a touch of balsamic vinegar to enhance the flavor. Mix everything over low heat.

Gradually pour the millet into the pan. Mix all the ingredients and mix with a wooden spoon. Check that all ingredients are evenly hot before serving. Season with salt and pepper, add the oregano and basil, mix adding a drizzle of oil if the millet seems dry and serve. Enjoy your meal!



Marta Albè
(Texts and Photos)

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