Millet porridge in vegetable broth with asparagus and celery

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 491.9
• Proteins: 11.4g
• Fats: 22.6g
• Carbohydrates: 60.5g

Ingredients

• Millet: 250 g
• Carrot: 100 g
• Onion: 2 head
• Celery root: 1 pc
• Asparagus: 200 g
• Pitted olives: 100 g
• Vegetable oil: 70 ml
• Vegetable broth: 250 ml
• Parsley: 1 bunch
• Dill: to taste
• Coriander: to taste
• Salt: to taste

Cooking steps

1. Wash the carrot and celery, peel them, and cut into thin strips.

   Required ingredients:

   • Carrot: 100 g
   • Celery root: 1 piece

2. Peel the onion, wash it, and cut it into half rings.

   Required ingredients:

   • Onion: 2 heads

3. Wash the asparagus, peel it, boil in salted water, and chop finely.

   Required ingredients:

   • Asparagus: 200 g

4. Sauté onion, celery, and carrot in vegetable oil.

   Required ingredients:

   • Onion: 2 heads
   • Celery root: 1 piece
   • Carrot: 100 g
   • Vegetable oil: 70 ml

5. Rinse the millet, pour in vegetable broth, add salt, and cook until ready.

   Required ingredients:

   • Millet: 250 g
   • Vegetable broth: 250 ml
   • Salt:  to taste

6. Then place the prepared vegetables on the millet, mix them, and sprinkle with finely chopped dill, parsley, and cilantro.

   Required ingredients:

   • Dill:  to taste
   • Parsley: 1 bunch
   • Coriander:  to taste

7. Serve the porridge hot, garnished with olives.

   Required ingredients:

   • Pitted olives: 100 g