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🍽️ Creamy Millet with Toasted Pine Nuts, Cheese, and Fresh Nettles

498 kcal · 30 min · 4 servings

Ingredients

• 4 shallots
• 2 garlic cloves
• 2 tbsp butter
• 250 g millet
• 600 ml vegetable broth
• 40 g pine nuts
• 4 handfuls young nettle (approx. 200 g)
• salt
• 150 g Gorgonzola
• pepper (from the mill)
• thyme (with flowers, for garnish

Instructions

1. 1. Heat a pot with some butter.
2. 2. Peel two shallots and one clove of garlic.
3. 3. Dice the shallots and garlic into small cubes.
4. 4. Sauté the onion mixture in the hot butter until translucent.
5. 5. Rinse 150 grams of millet in a sieve with hot water.
6. 6. Let the millet drain well.
7. 7. Add the drained millet to the pot with the onion mixture.
8. 8. Toast the millet briefly.
9. 9. Deglaze the millet with 300 milliliters of vegetable broth.
10. 10. Let the millet simmer for about 25 minutes on low heat.
11. 11. Stir the millet occasionally.
12. 12. Add more broth if necessary.
13. 13. Toast 30 grams of pine nuts in a dry pan until golden brown.
14. 14. Remove the pine nuts from the pan and set them aside.
15. 15. Pick the leaves from 200 grams of fresh nettles.
16. 16. Wash the nettle leaves thoroughly.
17. 17. Bring salted water to a boil.
18. 18. Blanch the nettles briefly in the boiling water.
19. 19. Drain the nettles.
20. 20. Squeeze the nettles well to remove excess water.
21. 21. Chop the nettles finely.
22. 22. Cut 50 grams of Gorgonzola into small cubes.
23. 23. Add the chopped nettles to the cooked millet.
24. 24. Mix the nettles thoroughly with the millet.
25. 25. Season the dish to taste with salt and pepper.
26. 26. Divide the millet onto plates.
27. 27. Sprinkle the Gorgonzola cubes over the dish.
28. 28. Top the dish with the toasted pine nuts.
29. 29. Garnish the dish with fresh thyme if desired.

Nutrition per serving

• kcal: 498
• Protein: 20 g · Fett/Fat: 26 g · Carbs: 46 g