🍽️ Millet Bowl with Green Asparagus and Berry Salsa

Name: Millet Bowl with Green Asparagus and Berry Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot (in organic quality); 6 tbsp olive oil (in organic quality; available at Reformhaus®); 250 g Reformhaus® quick-cooking millet (in organic quality); 500 ml –600 ml vegetable broth (in organic quality; available at Reformhaus®); 1 bunch green asparagus (in organic quality); salt; pepper (in organic quality; available at Reformhaus®); 200 g strawberries (in organic quality); 1 sprig thyme (in organic quality); 2 tbsp lemon juice (in organic quality; available at Reformhaus®); 1 tsp mustard (in organic quality; available at Reformhaus®); 1 tsp honey (e.g. Manuka honey for extra pep; available at Reformhaus® ()); 1 bunch arugula (80 g; in organic quality)

411 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 shallot (in organic quality)
6 tbsp olive oil (in organic quality; available at Reformhaus®)
250 g Reformhaus® quick-cooking millet (in organic quality)
500 ml –600 ml vegetable broth (in organic quality; available at Reformhaus®)
1 bunch green asparagus (in organic quality)
salt
pepper (in organic quality; available at Reformhaus®)
200 g strawberries (in organic quality)
1 sprig thyme (in organic quality)
2 tbsp lemon juice (in organic quality; available at Reformhaus®)
1 tsp mustard (in organic quality; available at Reformhaus®)
1 tsp honey (e.g. Manuka honey for extra pep; available at Reformhaus® ())
1 bunch arugula (80 g; in organic quality)

Instructions

1. Peel the shallot and chop it finely.
2. Heat one tablespoon of oil in a pot.
3. Sauté the shallot for three minutes over medium heat.
4. Add the quick-cooking millet and sauté for another minute.
5. Deglaze the millet with a splash of vegetable broth.
6. Then gradually pour in more broth so that the millet is always just covered with liquid.
7. Stir constantly and add new broth only after the previous amount has been absorbed.
8. Let the millet simmer for about ten to fifteen minutes over the lowest heat.
9. Wash the asparagus and trim off the woody ends.
10. Cut the asparagus into bite-sized pieces.
11. Heat one tablespoon of oil in a frying pan.
12. Sauté the asparagus for five to seven minutes over medium heat.
13. Season the asparagus with salt and pepper.
14. Wash the strawberries and cut them into small cubes.
15. Wash the thyme and shake it dry.
16. Pluck the thyme leaves from the stems.
17. Whisk the remaining oil, lemon juice, mustard, and honey together in a bowl.
18. Season the mixture with salt, pepper, and half of the thyme leaves.
19. Fold the strawberry cubes into the dressing.
20. Wash the arugula and shake it dry.
21. Remove the millet from the heat.
22. Stir half of the asparagus into the millet.
23. Season the millet with salt, pepper, and the remaining thyme.
24. Divide the millet among four plates.
25. Garnish with the remaining asparagus, the berry salsa, and the arugula.
26. Serve the dish immediately.

Nutrition per serving

kcal: 411
Protein: 11 g · Fett/Fat: 18 g · Carbs: 50 g