Millet Porridge with Smoked Brisket and Mushrooms
silicon (Si)
copper (Cu)
cobalt (Co)
selenium (Se)
phosphorus (P)
iron (Fe)
Description
Hearty and flavorful millet porridge with smoked brisket, fried oyster mushrooms and creamy parmesan sauce
- Rinse the millet in cold water, add 150 ml of water and cook over low heat until tender (about 20 minutes).
- Slice the leek into thin rings and mince the garlic.
- Cut the oyster mushrooms into large pieces.
- Dice the smoked brisket into small cubes.
- Heat sunflower oil in a frying pan and fry the brisket until lightly golden.
- Add the leek, garlic and oyster mushrooms, sauté for 5-7 minutes until the mushrooms are soft.
- Pour in the cream, add thyme, salt and pepper, stir and heat for 2-3 minutes.
- Mix the cooked millet porridge with the contents of the frying pan.
- Grate the parmesan and sprinkle over the dish before serving.
783
192 kcal / 100 g
kcal
20.3 g
5.0 g / 100 g
Protein
58.7 g
14.4 g / 100 g
Carbohydrates
51.6 g
12.6 g / 100 g
Fats
4.5 g
1.1 g / 100 g
Ash
5.9 g
1.4 g / 100 g
Fiber
37.6%
Water
3.7 g
0.9 g / 100 g
Sugars
46.7 g
11.4 g / 100 g
Starch
0.32 g
0.08 g / 100 g
Omega-3
11.38 g
2.79 g / 100 g
Omega-6
16.4 g
4.0 g / 100 g
SFA
